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Cottage Cheese Gelatin Mold
SUBMITTED BY:
Vera Ambroselli
"'my husband is diabetic, so finding desserts for him is quite a challenge,' says Vera Ambroselli of Lehigh Arcres, Florida. 'One day I dreamed up this cool treat and he loved it. Now I make it all the time.'"
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (0.3 ounce) package sugar-free gelatin flavor of your choice
1 1/2 cups boiling water
1 3/4 cups fat-free cottage cheese
1 1/2 cups reduced-fat whipped topping
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DIRECTIONS
In a bowl, dissolve gelatin in boiling water. In a blender or food processor, process the cottage cheese until smooth. Stir into gelatin. Refrigerate until partially set. Fold in whipped topping. Pour into a 3-cup mold coated with nonstick cooking spray. Refrigerate until set.
FOOTNOTE
Nutritional Analysis: One serving (1/2 cup) equals 92 calories, 2 g fat (2 g saturated fat), 6 mg cholesterol, 256 mg sodium, 6 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
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REVIEWS
Reviewed on Feb. 26, 2008 by
spabetti
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spabetti
Feb. 26, 2008
Good recipe. My husband is borderline diabetic, so this is perfect to serve. I will try adding some fruit to it next time.
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Good recipe. My husband is borderline diabetic, so this is perfect to serve. I will try adding...
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Reviewed on Jan. 11, 2008 by food_as_therapy
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food_as_therapy
Jan. 11, 2008
Just got done serving it. Both Hubby & I loved it. A great low-carb dessert, too, especially if you use sugar-free dessert topping in the recipe. The name doesn't do it justice. I introduced it as "raspberry mousse" (or whatever flavor of sugar-free gelatin used) to my family. In fact, I didn't even tell them there's cottage cheese in it because I thought it would turn them off. I folded some cut-up strawberries into it when adding dessert topping. Didn't try to unmold it- just scooped it into serving dishes & garnished it with a dollop of dessert topping a some blueberries. Thanks, Vera!!!
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Just got done serving it. Both Hubby & I loved it. A great low-carb dessert, too, especially...
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