Jeanís Creamy Calico Salad
1 package lime sugar-free Jello
1 cup boiling water
1 cup cottage cheese
½ cup mayonnaise
½ cup heavy cream
¼ cup green onion, finely chopped
¼ cup red pepper, finely chopped
¼ cup celery, finely chopped
¼ cup carrot, grated
Place boiling water in blender container, add Jello. Let sit for a minute, then gently run the blender to make sure it is fully dissolved. Add cottage cheese, cream, mayonnaise and blend till smooth. Mix in chopped vegetables and pour into a 4-cup jelly mould or bowl. Chill for at least four hours. Dip mould into larger bowl filled with hot water for a second or two. Unmould onto plate, decorate with red pepper strips. Serve and enjoy!
Notes: this can be made in a bowl, if you like the cottage cheese in chunks. Any combination of chopped vegetables, even dill pickles or olives, that add up to 1 cup (or 2 cups, if you like more "crunch") can be used, staying away from the more "liquid" types such as tomatoes or cucumber.
Total salad: 1,378 calories with 21.2 grams of carbohydrate
One serving: 172 calories with 2.7 grams of carbohydrate