1 box lemon Jello
1 sm. crushed pineapple, canned
1 c. grated carrots (raw)
Cottage cheese

Dissolve 1 package lemon Jello in 1 cup hot water. Add 1/2 cup cold water and 1 can crushed pineapple. Clean carrots and grate very fine 1 cup carrots. Divide into 5 cups and let set. When ready to serve top with 1/4 cup cottage cheese and serve in the cup.