Pink Cottage Dessert Salad
1 16-ounce container fat-free cottage cheese
1 1/3-ounce box sugar-free strawberry gelatin
4 ounces whipped topping
1 20-ounce can unsweetened crushed canned pineapple
In a food processor, blend cottage cheese until smooth. Sprinkle dry gelatin over the top and blend with whipped topping. Refrigerate several hours for gelatin to dissolve. Serve and enjoy!