Low Calorie Molded Cheese Salad Recipe
Ingredients
| Mold | ||
| Lime envelope | 1 | |
| Boiling water | 1 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Swiss Cheese | 2 Ounce, shredded | |
| Cottage cheese | 2/3 Cup (16 tbs) (Dressing) | |
| Mayonnaise | 2 Tablespoon (Dressing) | |
| Dash each salt, pepper, and powdered mustard | ||
| Lettuce leaves and 1 medium tomato, cut into 8 wedges | ||
| 1/2 cup each shredded carrot and zucchini | ||
| Crushed pineapple | 1/2 Cup (16 tbs), canned (Garnish) | |
| Lemon juice | 1 Tablespoon (Garnish) | |
| Green onion | 2 Tablespoon, chopped (Garnish) | |
| Dash each salt and pepper | ||
| Dash each salt and pepper | ||
Directions
Mold:
In large heatproof bowl dissolve gelatin in boiling water; stir in cold water.
Add remaining ingredients for mold and combine thoroughly.
Spray 1-quart mold with nonstick cooking spray and pour in gelatin mixture; cover with plastic wrap and refrigerate until firm, about 3 hours.
Dressing:
In blender container combine cottage cheese, mayonnaise, and seasonings; process until smooth, about 1 minute.
Transfer mixture to small serving dish and stir in scallion; cover and refrigerate until ready to serve.
In large heatproof bowl dissolve gelatin in boiling water; stir in cold water.
Add remaining ingredients for mold and combine thoroughly.
Spray 1-quart mold with nonstick cooking spray and pour in gelatin mixture; cover with plastic wrap and refrigerate until firm, about 3 hours.
Dressing:
In blender container combine cottage cheese, mayonnaise, and seasonings; process until smooth, about 1 minute.
Transfer mixture to small serving dish and stir in scallion; cover and refrigerate until ready to serve.
Chef
