Blueberry Raspberry Gelatin Recipe

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In Fortuna, California, Judy Scott whips up this pretty dessert that features plenty of fresh blueberries.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Blueberry Raspberry Gelatin Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

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

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.
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.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: 1 slice equals 72 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 80 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Blueberry Raspberry Gelatin in Light & Tasty June/July 2005, p55