Ingredients:

  • 1 tub (225g) whipped topping, thawed
  • 1 box (85g) gelatin powder (lime or strawberry)
  • 450g small-curd cottage cheese (4% fat)
  • 1 can (560g) crushed pineapple, extremely well-drained
  • 1 can (310g) mandarin oranges, drained and patted dry

Instructions:

  1. Place the crushed pineapple and mandarin oranges into a fine-mesh sieve or colander. Allow to drain for at least 10 minutes, using the back of a spoon to press all excess moisture out of the pineapple to prevent the salad from becoming watery.
  2. In a large mixing bowl, sprinkle the dry gelatin powder over the 450g cottage cheese. This allows the gelatin to act as a moisture-wicking barrier.
  3. Gently fold the small-curd cottage cheese and gelatin mixture into the thawed whipped topping until the color is uniform and the curds are evenly distributed.
  4. Using a silicone spatula, carefully fold the drained pineapple and mandarin oranges into the base. Use a gentle turning motion to protect the aeration in the whipped topping.
  5. Cover the bowl and refrigerate for at least 2 hours. This time allows the dry gelatin to absorb residual moisture and set the salad into a stable, mousse-like consistency.