1 pkg. lime Jello
water, as given on Jello box
1 can of crushed pineapple, drain and save juice in glass measuring cup, set aside
1 medium/small container of Cottage Cheese, small curd, drained if too wet, amount depending on the size of Jello box you use.
1/2 cup (125 ml) to 1 cup (225 ml) shredded Carrots, if desired.
1/2 cup (125 ml) shredded coconut, optional
chopped walnuts, optional
lettuce leaves, optional
whipped cream, optional
Make up Jello following directions on box, using the same amount of water for boiling as written on Jello box. Using measured and reserved pineapple juice, then add to it enough cold water to make the prescribed amount of liquid to finish up liquid Jello. Carefully stir in cottage cheese, drier than wetter, drain if necessary to give the jello a pretty green emerald color, rather than a creamy green. Shredded carrots can be added for more nutrition, color and flavor, and chewiness. Some people have added 1/2 cup (125 ml) of shredded coconut, and chopped walnuts for crunch and hint of Hawaian touch and flavor. Raisins can also be added for people that like raisens, or for needed iron in the diet. When all additional ingredients have been added, pour into a 9 x 13 inch glass pyrex cake pan. When set, cut in equal sized squares and serve on salad plates atop a leaf of green lettuce. May be topped with a dab of whipped cream for a touch of sweetness, to make it seem special, or to please a finicky palate. Amount of ingredients added depends on individual preferences, and size of container to give desired sized servings.