Easter Jello Salad
Source of Recipe
LowCarbRecipeBox
16 ounces crushed pineapple in water -- canned
water
4 teaspoons lemon juice
3 packages sugar-free lime gelatin -- (4-serving size)
1 cup mayonnaise
1 cup heavy cream
2 cups cottage cheese
1 cup chopped walnuts
1 cup celery -- diced
Splenda, optional -- to taste
Drain pineapple, set aside. Add water to pineapple liquid to measure 2
cups. Stir in lemon juice.
Bring to a boil; stir in gelatin powder until dissolved.
Fold in remaining ingredients. Taste and add Splenda, if needed.
Turn into a pretty serving dish and chill until firm.
Or chill in a rectangular cake pan. Cut into squares when set and serve
each on a lettuce leaf.
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Per Serving (excluding optional Splenda): 248 Calories; 22g Fat (79.3%
calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 28mg
Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat.
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