Small Batch Pineapple Lime Jello Salad
This small batch Pineapple Lime Jello Salad is a creamy, fruity dish made with lime Jello, crushed pineapple, cottage cheese, and chopped nuts. It’s a nod to the classic Moonglow Salad, a vintage favorite.
Servings: 2 servings
Equipment
Ingredients
- 10 ounces canned crushed pineapple (half of a 20-ounce can)
- 12 ounces small curd cottage cheese
- 1 ½ tablespoons mayonnaise or Greek yogurt
- 1 (0.3-ounce) packet sugar-free lime jello
- ¼ cup chopped pecans
Instructions
- Prepare the Liquid: Drain the juice from 10 ounces of crushed pineapple into a measuring cup. Add hot water to make 1 cup total.
- Make the Base: In a medium bowl, stir together the drained pineapple, cottage cheese, and mayonnaise. Cover and refrigerate.
- Dissolve the Jello: In a separate bowl, mix the Jello with the juice/water mixture. Stir until fully dissolved. Cover and refrigerate for about 1 hour, until slightly thickened.
- Whip the Jello: Whisk or beat the partially set Jello until frothy, about 5 minutes.
- Combine: Gently fold the whipped Jello into the cottage cheese mixture.
- Add Nuts: Stir in the chopped nuts.
- Chill: Refrigerate for at least 4 hours, until firm.
Video
Notes
- Fully dissolve the Jello in hot water to avoid lumps.
- Whip the Jello when it’s slightly thickened, not fully set. An electric mixer works best.
- Use chopped pecans or walnuts for crunch, or skip the nuts if preferred.
- Chill the salad completely before serving so the flavors can blend.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 24g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 234mg | Fiber: 3g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
