1 (20 oz.) can purple plums
1/2 c. cottage cheese
1/4 c. lemon juice
3 oz. raspberry Jello

Drain plums, reserving 1 1/4 cups of juice. Heat 1 cup of juice to boiling. Dissolve Jello in this. Refrigerate to cool. Puree 1/4 cup juice, plums, cottage cheese and lemon juice in blender until frothy. Mix with cooled Jello. Pour into mold and refrigerate until set 4 to 5 hours.