Ingredients for Low Fat Pink Salad
- Non Fat Small Curd Cottage Cheese
- Fat Free Cool Whip
- Crushed Pineapple
- Sugar Free Strawberry Gelatin
- Pecans
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How to Make Low Fat Pink Salad
- In a medium saucepan, combine 1 (20 ounce) can crushed pineapple (undrained) and 1 (3 ounce) package strawberry jello.
- Bring to a simmer over medium heat, stirring constantly, until the jello is completely dissolved. Remove from heat and let cool completely.
- In a large bowl, gently mix together 8 ounces light cottage cheese and 8 ounces whipped topping (thawed).
- Add the cooled pineapple and jello mixture to the cottage cheese and whipped topping mixture.
- Stir gently but thoroughly until everything is well combined.
- Pour the mixture into a serving bowl or individual dishes.
- Refrigerate for at least 6-8 hours, or until completely set.
- Before serving, top with a dollop of whipped topping and enjoy your refreshing pink paradise!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
26g
Fat
0g
Carbs
9g