Summer Salad with Sour Cream Dressing
|Unflavored gelatin||2 Teaspoon|
|Sour cream dressing||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Cottage cheese||2 Cup (32 tbs)|
|Crumbled blue cheese||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Minced scallions||2 Tablespoon|
|Tabasco red hot pepper sauce||1 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Chopped fruits||3 Cup (48 tbs) (Fresh, You May Use In Season Fruits Such As Melon Balls, Strawberries, Pear Strips, Citrus Sections, Etc.)|
Sprinkle gelatin over water; stir over hot water until gelatin is dissolved.
Combine cheeses; blend in gelatin.
Stir mayonnaise, scallion and Tabasco into cheese mixture until all ingredients are thoroughly blended.
Fold whipped cream into cheese.
Pour into lightly oiled quart mold.
Chill until firm, about 4 hours.
Carefully unmold cheese salad onto plate.
Surround mold with individual fruit salads in lettuce cups.