Blueberry Raspberry Gelatin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In Fortuna, California, Judy Scott whips up this pretty dessert that features plenty of fresh blueberries. Ingredients:
1 package (.3 ounce) sugar-free raspberry gelatin |
1 cup boiling water |
3/4 cup cold water |
1 cup fresh or frozen unsweetened blueberries, thawed |
topping: |
2 ounces reduced-fat cream cheese |
1/4 cup fat-free sour cream |
sugar substitute equivalent to 2 teaspoons sugar |
1/2 teaspoon vanilla extract |
2 tablespoons chopped pecans, toasted |
Directions:
1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set. Fold in blueberries. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Cover and refrigerate for 1 hour or until set.
2. For topping, in a small bowl, beat the cream cheese and sour cream until smooth. Stir in the sugar substitute and vanilla. Unmold gelatin; cut into six slices. Top each slice with topping and pecans. Yield: 6 servings.
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