Brain Cell Salad

Recipe by Cheryl Porter

1 (6-ounce) package blueberry gelatin dessert mix
1 (16-ounce) container small-curd cottage cheese
1 (16 1/2-ounce) can blueberries in syrup
(or 3/4 cup frozen blueberries, thawed)
blue food coloring

Prepare gelatin according to the directions on the package. Chill for four to five hours, or until firm. Scoop cottage cheese into bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops food coloring to turn the cottage cheese a nice qrayish color when blended. To serve salad, place a few spoonfuls of firm gelatin (congealed brain fluids) onto individual plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve.