Pink Cottage Dessert Salad
INGREDIENTS
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!
September 28, 2015
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