Creamy Rice 'N Fruit Mold

Ingredients

1-1/2 cups cold water
2 envelopes unflavored gelatin
1 carton (24-ounce) lowfat cottage cheese
1 can (14-ounce) sweetened condensed milk
1 pkg. (3-ounce) cream cheese, softened
1 cup cooked Riceland Plump & Tender Medium Grain Rice
1 can (8 ounce) crushed pineapple
1/2 teaspoons vanilla
3 cups fresh fruit, cut into bite-size pieces

Preparation

1. Spray 1 1/2-quart mold with nonstick cooking spray. In small saucepan, sprinkle gelatin over water to soften; stir over low heat until gelatin dissolves. Set aside.
2. Blend cottage cheese and can of pineapple until smooth.
3. In large bowl, combine blended cottage cheese and pineapple with sweetened condensed milk, cream cheese, rice, and vanilla; mix well. Stir in gelatin.
4. Refrigerate until slightly thickened, about 10-20 minutes.
5. Stir; pour mixture into prepared mold. Refrigerate 3 hours or until firm.
6. Unmold onto serving plate. Serve with fruit.

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