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Blueberry Cream Dessert
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1 cup (8 ounces) sour cream
1 carton (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
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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |