- 1 [10-ounce / 284-mL] can mandarin orange wedges, packed into light syrup
- 1 [1-tablespoon / 15-mL] pouch unflavored gelatin
- Water
- 3 packs artificial sweetener
- 1/4 teaspoon [1 mL] almond extract
- 2 cups [500 mL] low-fat small-curd cottage cheese, divided
- Salad greens
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- Drain madarin orange wedges, reserving both, madarin orange wedges and syrup separately.
- Sprinkle gelatin over mandarin orange syrup.
- Pour in enough water to get 1/2 cup [125 mL] liquid; pour into a saucepan.
- Heat over low heat, stirring until gelatin is conpletely dissolved; remove from heat and leave to cool.
- Stir in artificial sweetener and almond extract.
- Transfer 1 cup [250 mL] of the cottage cheese into a blender; add gelatin mixture, cover and process at high speed until smooth.
- Delicately fold in remaining cottage cheese and reserved madarin orange wedges.
- Turn into individual molds or a 4-cup [1-L] mold.
- Chill until set.
- Unmold onto a serving dish, over salad greens.
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