Raspberry Fluff SaladCombine in saucepan:
12 oz. Raspberries
1/3 c. water
3 T. cornstarch
¼ t. salt
2/3 c. honey
Cook over medium heat until thickened.
Pour into bowl, chill for 2 hours.
When raspberry jam is cooled,
ADD:
24 oz. Cottage cheese
1 pint heavy cream, whipped (folded in)1 can or 2 cups fresh pineapple
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