CHEF JEFF — ONE BYTE AT A TIME: Pineapple Cottage Cheese Gelatin Salad

This may bring back memories of college cafeteria dining.

Pineapple Cottage Cheese Gelatin Salad

1 cup chopped walnuts or pecans

1½ cups canned pineapple chunks, drained

½ cup flaked coconut

1 3-ounce package lime gelatin

1 envelope unflavored gelatin

1 cup boiling water

1 cup cream-style cottage cheese

Green food coloring (optional)

1 cup cracked ice

Combine nuts, pineapple, coconut. Dissolve lime, unflavored gelatin in boiling water, blend with cottage cheese in food processor until smooth. If desired, add few drops of food coloring. Add ice; process until mixture begins to thicken, ice is mostly dissolved. Place in refrigerator for 10 minutes. Stir in nuts, fruit; let 5 minutes. Stir again, pouring into 2-quart mold. Refrigerate at least 1 hour. Serve.

Yield: Serves 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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