Vibrant Fruit Cottage Cheese Salad (Print version)

A nostalgic, colorful gelatin salad combining fruit, grated carrots, and creamy cottage cheese chilled for a delightful treat.

# What You'll Need:

→ Gelatin Base

01 - 2 packages (3 oz each) flavored gelatin (e.g., strawberry or orange)
02 - 480 ml boiling water
03 - 240 ml cold water

→ Fruit & Vegetables

04 - 1 cup crushed pineapple, well-drained
05 - 1 cup canned mandarin orange segments, drained
06 - 1 cup grated carrots

→ Creamy Additions

07 - 1 cup small-curd cottage cheese
08 - 1/2 cup chopped walnuts (optional)

# How to Make:

01 - In a large mixing bowl, dissolve the gelatin powder in boiling water, stirring until completely dissolved.
02 - Add the cold water to the gelatin mixture and stir thoroughly.
03 - Allow the mixture to cool to room temperature, approximately 20 minutes.
04 - Stir in crushed pineapple, mandarin oranges, grated carrots, and cottage cheese. Add chopped walnuts if desired.
05 - Pour the combined mixture into a 6-cup gelatin mold or bundt pan, smoothing the surface evenly.
06 - Cover and refrigerate for a minimum of 3 hours until fully set.
07 - Briefly dip the mold in warm water to loosen, then invert onto a serving platter.
08 - Slice and serve chilled for best flavor and texture.

# Expert Tips:

01 -
  • It's nearly impossible to mess up, which means you can make it confidently even on the busiest week.
  • The creamy cottage cheese cuts through the sweetness in a way that feels both familiar and surprisingly sophisticated.
  • It actually gets better the longer it sits in the fridge, so you can make it days ahead without stress.
02 -
  • If your gelatin sets before you've folded in all the fruit and vegetables, it's ruined—work quickly once the mixture reaches room temperature, or it will start to thicken on you.
  • The unmolding moment is make-or-break, so have your platter ready and your water bowl prepped before you even open the refrigerator.
  • Acidic fresh pineapple contains an enzyme that prevents gelatin from setting, which is why canned pineapple is essential here—it's not laziness, it's chemistry.
03 -
  • If you're worried about the unmold, practice with a smaller batch first, or just serve it straight from the mold and no one will care.
  • The secret that makes this better than grocery store versions is using good cottage cheese and actually draining the fruit thoroughly—those two things change everything.
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