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Blueberry Cream Dessert

Blueberry Cream Dessert
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.
9 ServingsPrep: 20 min. + chilling

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.
© Taste of Home 2013

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Blueberry Cream Dessert (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 9 servings.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013