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    You are in: Home / Recipes / Banana Split Cottage Cheese Salad Recipe
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    Banana Split Cottage Cheese Salad

    Banana Split Cottage Cheese Salad. Photo by Pam-I-Am

    1/1 Photo of Banana Split Cottage Cheese Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Pilates Gal's Note:

    This came from one of Joanna Lund's cookbooks but I've played with it a little. A great breakfast or dessert as well as light lunch or snack.

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    Units: US | Metric


    1. 1
      Drain pineapple. Toss banana in a little lemon juice to prevent browning if you like.
    2. 2
      In a large bowl, combine cottage cheese, drained pineapple and dry gelatin. Fold in Cool Whip. Add pecans, bananas and strawberries. Mix gently to combine. Cover and refrigerate until ready to serve.
    3. 3
      I sometimes add a handful of sweetened dried cranberries. I also don't worry too much about the measurements of the banana and strawberry, tossing in more or less to suite my taste.

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    Ratings & Reviews:

    • on February 01, 2006


      A really delicious way to use cottage cheese in a new way to get my calcium in. I was out of lemon jello so I used sugar free orange...worked out fine. Think I may even try vanilla pudding next time. Very versatile. Thanks for posting. Pam

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    • on May 12, 2006


      I haven't made this YET! I know it will be good, just from the ingredients. — Mar 6, 2006 Update: I made and enjoyed! — May 4, 2006

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    Nutritional Facts for Banana Split Cottage Cheese Salad

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 233.5
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 2.2 g
    Cholesterol 6.2 mg
    Sodium 388.2 mg
    Total Carbohydrate 33.6 g
    Dietary Fiber 1.8 g
    Sugars 26.0 g
    Protein 12.8 g

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