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Blueberry Cream Dessert Recipe

Blueberry Cream Dessert Recipe photo by Taste of Home

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Here is a tasty, cool treat I especially enjoy serving for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season.

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Blueberry Cream Dessert Recipe

Prep: 20 min. + chilling

Yield: 9 Servings

20 20

Ingredients

1 cup (8 ounces) sour cream
3/4 cup (6 ounces) blueberry yogurt
1 envelope unflavored gelatin
3/4 cup cold water
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
1-1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1 cup fresh blueberries
1/2 cup heavy whipping cream, whipped

Directions

In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved.
Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set.
Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-in. square dish; set aside.
Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 288 calories, 16 g fat (10 g saturated fat), 48 mg cholesterol, 175 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Cream Dessert in Country Woman May/June 2006, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Blueberry Cream Dessert

Blueberry Cream Dessert

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Reviewed on Jul. 12, 2012 by leenween

Really like the taste of this dessert and especially how easy it was to make; being I'm really not into baking :)

Reviewed on Jul. 20, 2011 by jmkasprak

We both loved this dessert. It's so light, and the flavor of the fresh blueberries is enhanced by the not-too-sweet cream. It's also nice that you don't have to bake it, especially when it's 90+ degrees outside.

Reviewed on Apr. 25, 2011 by SandraLR

I loved this dessert; however, I would use half the graham cracker crust ingredients for the bottom, and I would bake it for 10 or 15 minutes. Also, blueberries are so expensive right now, so I used frozen blueberries and drained them well.