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Ingredients

1 (8 ounce) can tomato sauce 1 (3 ounce) package lemon-flavored gelatin (such as Jell-O®) 1 cup cold water 1 tablespoon white vinegar 1 (16 ounce) package small curd 4% cottage cheese ½ cup finely chopped celery ½ cup finely chopped green bell pepper ½ cup finely chopped green onions 3 tablespoons finely chopped Italian parsley 2 tablespoons mayonnaise ½ teaspoon prepared horseradish ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 dash Worcestershire sauce 1 dash hot sauce (such as Tabasco®)

Nutrition Info

133.2 calories carbohydrate: 13.5 g cholesterol: 9.7 mg fat: 5.4 g fiber: 0.9 g protein: 8.6 g saturatedFat: 2 g servingSize: - sodium: 536.8 mg sugar: 10.9 g transFat: : - unsaturatedFat: : -

Heat tomato sauce in a small saucepan over medium-low heat, about 3 minutes. Stir in lemon-flavored gelatin until dissolved. Remove from heat and stir in cold water and vinegar.
Mix cottage cheese, celery, green bell pepper, green onions, parsley, mayonnaise, horseradish, salt, pepper, Worcestershire sauce, and hot sauce in a large bowl. Cover and place in the refrigerator.
Pour 1/2 the tomato mixture into an 8-inch square baking dish. Refrigerate until firm, about 1 hour.
Spread cottage cheese mixture over the tomato mixture. Refrigerate for 1 hour.
Spread remaining tomato mixture over the top and chill until set, about 1 hour more.

8 servings

Layered lemon-tomato aspic is a chilled jellied salad with a punch of sweet and tart flavors.