Recipe: Pineapple lime jello salad

This salad was a Sunday dinner staple at my grandparents’ house when I was growing up, and I still think of it as comfort food.

I took the classic recipe and removed some of the calories, fat and sugar content by using fat-free cottage cheese, sugar-free jello and pineapple canned in its own juice rather than syrup. And the salad is still delicious.

Ingredients

  • Small .3 ounce package sugar-free lime jello
  • 1 cup water
  • 1 cup ice cubes
  • 8 ounce can crushed pineapple in its own juice (no added sugar)
  • 1 cup fat free cottage cheese
  • 1/2 cup chopped walnuts or pecans

Directions

Bring the water to a boil and add the powdered jello, stirring until dissolved. Remove from heat and add the ice cubes, stirring until all the cubes have melted.

Drain the crushed pineapple and add to the jello.

Add the cottage cheese, then the chopped nuts, and stir until well blended.

Refrigerate for at least four hours, or preferably overnight.

Makes approximately 6 servings.

Nutrition Information

Serving size: 2/3 cup | Calories: 85 | Carbohydrates: 9 g | Protein: 6 g | Fat: 4 g | Saturated fat: 0 | Cholesterol: 2 mg | Sodium: 195 mg | Potassium: 140 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 0% | Vitamin C: 7% | Calcium: 3% | Iron: 2%

8 thoughts on “Recipe: Pineapple lime jello salad

  1. I once made a pasta salad and took it to a church salad potluck ladies’ luncheon. The table was of course full of jello salads, macaroni salad, potato salad and ambrosia. I sat next to a woman who picked at the vinaigrette and pasta I had brought and she said “What kind of a salad is this?”

    Liked by 1 person

  2. Love this! Wondering if congealed salads are lost with younger generations? I still have the Tupperware mold to make the perfect one and my kids are not impressed! Was this salad also known as Watergate salad back when we were growing up?

    Liked by 1 person

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