15 oz (425g) tin crushed pineapple
1 lemon or lime jelly
8 fl oz (300ml) boiling water
1 tblsp salad cream
1 carton cottage cheese
2 carrots, grated
2 sticks celery, chopped
8 fl oz (300ml) whipping cream
1. Drain juice from pineapple.
2. Dissolve jelly in boiling water and leave until partially set.
3. Add salad cream, cottage cheese, carrots, celery and pineapple.
4. Whip cream stiffly and add to mixture.
5. Pour into mould and allow to set.
Anne MacIver, St. Vincent St. – Milton, Glasgow