Very Berry Fluffy Salad (Print Version)
# Ingredients:
→ Dairy
01 -
24 ounces full-fat cottage cheese (4% milkfat)
02 -
1 cup heavy whipping cream
→ Sweeteners
03 -
1/3 cup honey
→ Fruits
04 -
20 ounces canned crushed pineapple in juice, juice reserved
05 -
1 ounce freeze-dried strawberries
06 -
3 cups frozen raspberries
→ Flavoring
07 -
1 teaspoon vanilla extract
→ Thickening Agents
08 -
5 teaspoons unflavored gelatin powder (2 pouches)
# Instructions:
01 -
Strain the canned crushed pineapple, reserving 1/2 cup of the juice. Combine the crushed pineapple, honey, and cottage cheese in a large mixing bowl. Set aside.
02 -
Mix the unflavored gelatin powder with the reserved 1/2 cup of pineapple juice in a small microwave-safe bowl. Heat in the microwave for about 45 seconds until boiling, ensuring it does not boil over. Stir to fully dissolve.
03 -
Pour the dissolved gelatin mixture into the bowl with the cottage cheese and pineapple mixture. Stir until well combined. Set aside.
04 -
Pulse the freeze-dried strawberries in a food processor until they become a fine powder. Stir the strawberry powder into the cottage cheese mixture until evenly distributed.
05 -
Whip the heavy cream and vanilla extract to stiff peaks using a hand mixer or whisk attachment (about 2-3 minutes). Gently fold the whipped cream into the cottage cheese mixture until fully incorporated.
06 -
Gently stir the frozen raspberries into the mixture and transfer it to a serving dish. Refrigerate for 1-2 hours before serving.
07 -
Garnish with fresh berries and mint leaves if desired before serving.
# Notes:
01 -
Chilling the salad for at least 1-2 hours allows the gelatin to set properly and enhances the texture.