2 pkgs. strawberry sugar free Jello
1 c. boiling water
1/2 c. low fat buttermilk
1 (12 oz.) carton cottage cheese
1 lg. can crushed pineapple, in own juice
1 pt. strawberries, cut up (I use 1 pkg. Sweet 'n Low to sweeten)
1 pkg. Sweet Pretenders featherweight topping, prepared according to directions

Dissolve Jello in boiling water. Put buttermilk and cottage cheese in blender and blend until smooth. Mix cottage cheese mixture with hot Jello. Stir in pineapple with juice and strawberries. Fold mixed topping into Jello mixture. Pour into 7 1/2" x 13" dish. Refrigerate until set.

You can also use orange Jello and mandarin oranges (drained and rinsed) instead of strawberries.

This recipe makes a lot of salad. If you wish, you can pour into paper cupcake cups, place on cookie sheet and freeze. When frozen, put into ziplock bags and remove as needed. Thaws quickly and tastes similar to sherbet.