Pineapple Mango Salad Ring
|Ripe pineapple||1 Large, cooked|
|Peach gelatin/Apple gelatin||1 Tablespoon|
|Orange gelatin||10 Gram|
|Cottage cheese||1 Cup (16 tbs)|
Peel and cut pineapple into small pieces.
Puree pineapple; rub through strainer to remove all fiber.
Add enough mango to make 5 cups of fruit pulp.
Heat pulp to full boil; pour over combined gelatins; stir until dis solved.
Pour into oiled ring mold; chill until firm.
Unmold; fill center with cottage cheese.