1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1/4 c. cold water
2 tbsp. pineapple syrup from crushed pineapple
2 tbsp. lemon juice
1/4 c. mayonnaise
Salt to taste
1/2 c. cottage cheese
1/2 c. drained, canned, crushed pineapple
1 1/4 c. blueberries
Whipped cream or whipped topping, optional

Dissolve gelatin in boiling water. Stir in cold water, pineapple and lemon juices. Cool. Beat mayonnaise and salt in mixer. Beat in lemon gelatin mixture. Pour into freezing tray or shallow pan and quick freeze 10-15 minutes or until firm at edges but soft in center. Turn into mixer bowl and whip until fluffy.

Fold in cottage cheese, pineapple and blueberries. Pour into mold or stemmed glasses. Chill until set. Unmold if in mold and top with whipped cream. Makes 4-6 servings.