EMERALD SALAD

2 (3-ounce) packages lime-flavored Jell-O 1 (0.25-ounce) package unflavored gelatin 1 (20-ounce) can crushed pineapple in juice Juice of 2 small lemons, plus the zest of 1 lemon Juice of 2 limes, plus the zest of 1 lime

Water, as needed

1 cup cottage cheese

1 cup sweetened condensed milk

1/2 cup mayonnaise

Lightly spray a 9- by 13-inch baking dish or other mold with nonstick oil spray.

In a large bowl, whisk together the Jell-O and the unflavored gelatin.

Strain the crushed pineapple through a fine-mesh strainer set over a 2-cup liquid measuring cup. Measure out 1 cup of the pineapple solids and transfer to a small bowl. (Reserve the remaining pineapple for another use.)

Add the lemon and lime juice to the measuring cup with the pineapple juice. Add enough water to bring the liquid level to 2 cups. Transfer to a small saucepan and bring to a boil over medium-high heat. Once the juice boils, pour it into the large bowl with the Jell-O and gelatin mixture, whisking to dissolve. Let sit until lukewarm.

Stir the cottage cheese, condensed milk, mayonnaise and reserved pineapple solids into the cooled Jell-O until thoroughly incorporated. Transfer to the prepared baking dish. Refrigerate until fully set, at least 1 hour.

When ready to serve, sprinkle both zests across the top of the salad. Slice the salad into squares and serve. Serves 12. Per serving: 249 calories (percent of calories from fat, 35), 6 grams protein, 36 grams carbohydrates, trace fiber, 10 grams fat (3 grams saturated), 13 milligrams cholesterol, 199 milligrams sodium.

KATE WILLIAMS/SOUTHERN KITCHEN