Very Berry Fluffy Salad with Cottage Cheese and Pineapple (Print version)
A chilled berry fluff salad with cottage cheese, pineapple, whipped cream, and berries. Creamy, fruity, and easy to make ahead.
# Ingredients:
For the fluffy salad
01 -
1 can (20 oz or 565 g) crushed pineapple in juice, drained with 1/2 cup juice reserved
02 -
24 oz (680 g) 4% cottage cheese
03 -
1/3 cup (113 g) honey, plus more to taste
04 -
5 teaspoons unflavored gelatin powder
05 -
1 oz (28 g) freeze-dried strawberries
06 -
1 cup (240 ml) cold heavy whipping cream
07 -
1 teaspoon vanilla extract
08 -
2 cups (250 g) frozen raspberries
09 -
1 cup (150 g) blueberries, fresh or frozen
10 -
Fresh berries and mint, for garnish optional
# Instructions:
01 -
Drain the crushed pineapple through a fine sieve and reserve 1/2 cup of the juice. Let the pineapple sit in the sieve while you prepare the base.
02 -
In a large bowl, stir together the cottage cheese, drained pineapple, and honey until evenly combined.
03 -
Sprinkle the gelatin over the reserved pineapple juice in a small microwave-safe bowl. Let it stand for 2 minutes, then microwave for 30-45 seconds and stir until completely dissolved.
04 -
Pulse the freeze-dried strawberries in a food processor until finely powdered. Stir the powder and dissolved gelatin into the cottage cheese mixture.
05 -
Beat the cold heavy cream with vanilla until firm peaks form, about 2-3 minutes with an electric mixer.
06 -
Gently fold the whipped cream into the cottage cheese mixture. Fold in the raspberries and blueberries, spoon into a serving bowl, cover, and chill for at least 1 hour before serving.
# Good to know:
01 -
Chill for 1-2 hours before serving for the best scoopable texture.
02 -
Best eaten within 3 days.