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Cherry Cottage Cheese Salad Mould

Charles.Durand's picture
Ingredients
  Boiling water 1 Cup (16 tbs)
  Cherry gelatin 3 Ounce (1 Package)
  Canned pitted dark sweet cherries 17 Ounce (In Heavy Syrup, Drained Reserve 1 Cup Syrup))
  Chopped pecans 1⁄2 Cup (8 tbs)
  Chopped pitted green olives 1⁄4 Cup (4 tbs)
  Lemon gelatin 3 Ounce (1 Package)
  Canned crushed pineapple 13 Ounce (Drained)
  Creamed cottage cheese 1 1⁄2 Cup (24 tbs)
  Chopped pecans 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Grated onion 1 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
Directions

Pour 1 cup boiling water over cherry-flavored gelatin in a medium-sized bowl and stir until dissolved.
Mix in the reserved cherry syrup (add water to make 1 cup if necessary).
Chill until slightly thicker than thick, unbeaten egg white.
Meanwhile, halve cherries.
Fold cherries, the 1/2 cup chopped pecans, and olives into thickened gelatin.
Spoon into a 7-cup heart-shaped or other fancy mold.
Chill until just set, but not firm.
Meanwhile, pour 1 cup boiling water over lemon-flavored gelatin in a medium-sized bowl and stir until dissolved.
Mix in the reserved pineapple syrup.
Chill until slightly thicker than thick, unbeaten egg white.
Blend pineapple, cottage cheese, and remaining ingredients and stir into thickened gelatin until thoroughly mixed.
Spoon over cherry layer; chill until firm, at least 3 hours.
Unmold onto chilled serving plate; garnish with lettuce.
Pipe dairy sour cream around the outer top edge of mold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling

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