Blueberry Raspberry Gelatin Recipe

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Blueberry Raspberry Gelatin Recipe

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In Fortuna, California, Judy Scott whips up this pretty dessert that features plenty of fresh blueberries.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

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

  • 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
  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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Blueberry Raspberry Gelatin in Light & Tasty June/July 2005, p55

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