Banana Split Cottage Cheese Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This came from one of Joanna Lund's cookbooks but I've played with it a little. A great breakfast or dessert as well as light lunch or snack. Ingredients:
2 cups low fat cottage cheese |
8 ounces pineapple chunks |
1 (3 1/2 ounce) package lemon jell-o gelatin |
3/4 cup cool whip lite |
1/4 cup chopped pecans |
1 cup diced banana |
1 cup diced fresh strawberries |
Directions:
1. Drain pineapple. Toss banana in a little lemon juice to prevent browning if you like.
2. In a large bowl, combine cottage cheese, drained pineapple and dry gelatin. Fold in Cool Whip. Add pecans, bananas and strawberries. Mix gently to combine. Cover and refrigerate until ready to serve.
3. I sometimes add a handful of sweetened dried cranberries. I also don't worry too much about the measurements of the banana and strawberry, tossing in more or less to suite my taste.
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