Coconut Pineapple Cottage Cheese Ring Recipes
ISLAND PINEAPPLE COTTAGE CHEESE SALAD
If you like the combination of pineapple and cottage cheese, you'll like this simple & tasty gelatin salad. It's delicious as is, or to dress it up, scoop it onto a lettuce leaf with a little mayo on the side. Be sure to use pineapple canned in its own juice, and don't leave out a drop. Cook time is chill time. Enjoy!
Provided by LoriLou
Categories Pineapple
Time 3h20m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour the Jello mix into a heat proof bowl, about 4 cups in size. Carefully pour in the boiling water and stir until gelatin is dissolved. Refrigerate about 50 to 70 minutes. You want the gelatin to be liquid enough to easily stir things in thoroughly, but stiff enough to suspend things evenly without separating into layers.
- When the gelatin is about the right consistency, stir in the cottage cheese and the pineapple with all of the juice. Stir until everything is evenly and thoroughly mixed together. Cover and chill until firm, about two hours.
COCONUT PINEAPPLE COTTAGE CHEESE RING
This was a recipe published in a 1977 paperback by Borden called "Introducing Cottage Cheese". The only change I made in the recipe was to use pineapple juice instead of water in the gelatin and to use flavored gelatin instead of unflavored.
Provided by Janet Knowles
Categories Gelatin
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, heat the pineapple juice and gelatin till gelatin dissolves.
- Cool.
- In a large bowl, mix the cottage cheese, coconut and condensed milk.
- Mix well.
- Stir in the gelatin.
- Pour into a lightly oiled gelatin mold.
- Chill 4 hours or till firm.
- Unmold and serve.
- Refrigerate leftovers.
Nutrition Facts : Calories 545.7, Fat 14.8, SaturatedFat 10.7, Cholesterol 34.7, Sodium 612.9, Carbohydrate 86.9, Fiber 0.9, Sugar 80.4, Protein 18.8
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