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Blueberry Raspberry Gelatin

 Blueberry Raspberry Gelatin
In Fortuna, California, Judy Scott whips up this pretty dessert that features plenty of fresh blueberries.
6 ServingsPrep: 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 McCormick® Pure 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.
Nutritional Facts: 1 slice equals 72 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 80 mg sodium,

2 of 2

Blueberry Raspberry Gelatin (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.