In a large mixing bowl, add the drained pineapple with 2 tablespoons of the reserved pineapple juice.
Add the pudding mix and stir until dissolved. Stir in the almond extract (if using) and set aside.
In a small food processor, blend the cottage cheese until smooth and creamy.
Stir the cottage cheese into the pudding mixture until blended. Gently fold in the whipped topping.
Cover bowl and chill in refrigerator for at least one hour.
When ready to serve, top with almond slices.
Recipe Notes
This simple salad gets a nice boost of protein from the cottage cheese. If you must add marshmallows, try using half the normal amount (about 1 cup) to keep this salad light.Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Watergate Salad Made Lighter
Amount Per Serving (1 /2 cup)
Calories 100Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 13g4%
Fiber 1g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.