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Orange Buttermilk Salad

2 packages of sugar free orange Jell-O
1 20-ounce can of crushed pineapple (do not drain)
2 cups low-fat buttermilk
1 8-ounce carton Cool Whip
1/2 cup finely chopped pecans

Heat the pineapple in a saucepan, bringing to a boil. Remove from heat
and sprinkle the two packages of Jell-O over the hot pineapple, stirring to
dissolve. Pour into a large bowl. Add the 2 cups buttermilk. Stir. Cool
in refrigerator until the consistency of egg whites. Whisk in some of the
Cool Whip, then fold in the remaining Cool Whip and the nuts. Chill till
firm, about 3 hours minimum. Enjoy!


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