Strawberry - banana salad

8 servings

Ingredients

Quantity Ingredient
3 ounces Pkg. SF Strawberry gelatin
1 pack Unflavored gelatin .25 oz.
1¼ cup Boiling water
1 cup Whole strawberries
1 large Banana, cut into 1 in. pcs.
½ cup Low-fat cottage cheese
½ cup Low-fat strawberry-banana yogurt

Directions

SOURCE: Brenda Landrum - *P ID#VPSR59A and posted in the diabetic forum on *P on 1/23/93....This was give to her by the dietician at a hospital...

No other source give.

Place the gelatins in a blender. Turn blender on low speed and slowly add boiling water. Blend until dissolved. Turn blender up to medium speed and slowly add the strawberries. Blend until smooth.

Turn off the blender and add the remaining ingredients. Blend on medium speed until smooth and no cottage cheese particles can be seen.

Pour into a 9 inch square pan. Refrigerate until set, about two hours.

Cut into 8 squares to serve. Add a bit of SF topping to make it special.

It's best eaten within 2 day.

EXCHANGES per serving w/o the topping: ¼ fruit, ¼ milk Serving size ~ ⅛ of salad, Calories: 40, Fat: ½ gm, Protein: 4 gm, Carbohydrate: 5 gm, Sodium: 88 mg, Cholesterol: 1 mg.

NOTE: This can also be put in a graham cracker crust and dressed up as a pie - but add the crust to the exchanges and nutritional information...

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