Grandma's Good Lime Jello
If you love the combination of pineapple and cottage cheese, you will love this jello dessert. Its a great treat and easy to make!
If you love the combination of pineapple and cottage cheese, you will love this jello dessert. Its a great treat and easy to make!
- Carbohydrate 10.39690625 g
- Cholesterol 2.825 mg
- Fat 9.9561875 g
- Fiber 1.50418753564358 g
- Protein 7.32768125 g
- Saturated Fat 0.807595 g
- Serving Size 1 1 Serving (122g)
- Sodium 94.11 mg
- Sugar 8.89271871435642 g
- Trans Fat 1.15539125 g
- Calories 151 calories
Step-by-step
- Use the pineapple juice (set aside the pineapple)and enough water to make 2 1/2 cups.
- Heat this mixture to a boil then add jello.
- Chill until slightly thickened- maybe one hour.
- Then add remaining ingredients (pineapple, cottage cheese, mayonaise and salt all mixed together)and pour into a mold.
- Chill, then top with your choice of nuts.
- Um Um Good!
Crushed pineapple dictates the entire structural integrity of this gelatin dish because the active bromelain enzyme in fresh pineapple prevents gelatin from setting properly, making canned pineapple mandatory. Draining the 20-ounce can thoroughly ensures excess liquid does not dilute the set, while reserving the juice provides the exact liquid volume needed for the gelatin base. When boiling the combined juice and water mixture, dissolve both the lime and lemon gelatin powders completely before removing the pot from the heat source.
Achieving the correct suspension point requires chilling the liquid gelatin mixture for approximately 60 minutes until it reaches the consistency of unbeaten egg whites, which prevents heavy mix-ins like cottage cheese and mayonnaise from sinking to the bottom. Fold the remaining ingredients gently into this partially set matrix to distribute the walnuts and fruit evenly throughout the mold. Because gelatin relies on refrigeration rather than baking, prepare this dish up to 24 hours in advance and keep it sealed at 38 degrees Fahrenheit to prevent the surface from drying out.
Freezing is strictly discouraged as gelatin structures rupture and release water upon thawing, turning the cottage cheese grainy. Pair slices of the chilled dessert alongside simple roasted turkey or ham where the cool, creamy profile cuts through rich, savory proteins.
