Low Fat Pink Salad Recipe

Craving something sweet and refreshing? This light and low-fat pink pineapple salad is the perfect guilt-free indulgence! Made with juicy pineapple, creamy cottage cheese, and a touch of jiggly jello, it's a vibrant and delicious dessert that's surprisingly easy to make. Get ready for a taste of summer!

Prep Time 15 mins
Cook Time 23 mins
Calories 77.7 kcal
Protein 8g
Rating 5.0 (2 Reviews)
Low Fat Pink Salad 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Fat Pink Salad

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How to Make Low Fat Pink Salad

  1. In a medium saucepan, combine 1 (20 ounce) can crushed pineapple (undrained) and 1 (3 ounce) package strawberry jello.
  2. Bring to a simmer over medium heat, stirring constantly, until the jello is completely dissolved. Remove from heat and let cool completely.
  3. In a large bowl, gently mix together 8 ounces light cottage cheese and 8 ounces whipped topping (thawed).
  4. Add the cooled pineapple and jello mixture to the cottage cheese and whipped topping mixture.
  5. Stir gently but thoroughly until everything is well combined.
  6. Pour the mixture into a serving bowl or individual dishes.
  7. Refrigerate for at least 6-8 hours, or until completely set.
  8. 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