Posted by Grandma Jeanne on August 15, 2006
I first tasted this recipe this weekend. My sister-in-law made it, and we all loved it! It is so easy to make and so tasty. When I got home I made it with a few substitutions, and that was also great tasting. I used Strawberry-Kiwi Jello, no lemon juice, and a “bunch” of fresh strawberries. All the ingredients I used were either sugar free or low fat, so it made a very good “diet” salad.
I don’t even like cottage cheese!
12 ounce carton small curd cottage cheese
3 ounce package lemon gelatin
1 small container Cool Whip
1 tablespoon lemon juice
1/2 package (8 ounces) frozen blueberries
Mix the cottage cheese and the dry gelatin together.
Fold in lemon juice and the Cool Whip.
Blend in the blueberries
Chill and serve.
Posted by Grandma Jeanne on January 28, 2006
Try this delicious salad for spring – it will brighten up your appetite as well as your table.
2 (3-1/4 ounce) packages strawberry gelatin
Boiling water
20 ounce package frozen unsweetened strawberries* slightly thawed
20 ounce can crushed pineapple – reserve juice
2 ripe bananas, mashed
8 ounce carton sour cream
Drain pineapple, reserving juice.
Add water to make 2 cups. Bring to a boil. Remove from heat. Add gelatin, stirring to dissolve.
Stir in strawberries, pineapple, and bananas.
Pour half of the mixture into a ring mold.
Refrigerate until partially set.
Spread sour cream on top.
Pour remaining jello mixture into mold.
Refrigerate until completely set.
Unmold, garnish with parsley and fresh strawberries.
*Fresh strawberries can be substituted when in season.
Posted by Grandma Jeanne on January 19, 2006
3-1/8 ounce package vanilla pudding mix
3-1/4 ounce package tapioca pudding mix
2 cups boiling water
6 ounce package orange gelatin
20 ounce can crushed pineapple, reserve juice
8 ounce carton whipped topping
Combine pudding mixes with boiling water. Boil 3 minutes, stirring constantly. Remove from heat.
Add dry gelatin, stirring until dissolved.
Add pineapple and juice. Cool.
Blend in whipped topping, and pour into a bowl or a mold.
Refrigerate overnight.
Other fruits may be added if desired.
Serves 6 to 8.
Posted by Grandma Jeanne on
This is a nice green salad that combines spinach and romaine.
1/2 cup Italian dressing
2 cups sliced fresh mushrooms
3 cups fresh spinach, torn
3 cups fresh romaine, torn
3/4 cup sliced radishes
2 tablespoons crumbled blue cheese
Pour salad dressing over mushrooms and cover. Chill 3 hours.
Drain, reserving dressing.
Combine spinach, romaine, radishes, blue cheese, and mushrooms.
Toss with reserved dressing.
Serves 8.
Posted by Grandma Jeanne on
8 ounces sour cream
3 ounces orange gelatin
11 ounces mandarin oranges, drained
20 ounces crushed pineapple, drained
8 ounces whipped topping, thawed
Mix sour cream and powdered gelatin.
Add fruit.
Stir in whipped topping.
Variation: strawberry jello, strawberries, and bananas
