Cran-Blueberry Mold Recipe

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"I found this not-too-sweet recipe in our local newspaper many years ago. It's a family favorite--especially when fresh blueberries are in season," shares Cindy Steffen from Cedarburg, Wisconsin.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 2 envelopes unflavored gelatin
  • 1-1/2 cups cold water
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 cups reduced-calorie reduced-sugar cranberry juice, chilled
  • 2 cups fresh peaches, peeled and cut into chunks
  • 1-1/2 cups fresh blueberries

Nutritional Facts

1 cup: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit.


  1. In a saucepan, sprinkle gelatin over water; let stand for 1 minute. Add sugar substitute. Cook and stir until mixture is warm and gelatin and sugar substitute are dissolved (do not boil). Transfer to a bowl. Stir in cranberry juice. Cover and refrigerate until slightly thickened. Fold in peaches and blueberries. Transfer to a 7-cup mold or 2-qt. bowl coated with cooking spray. Refrigerate until firm. Unmold onto a plate or serving platter. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cran-Blueberry Mold in Light & Tasty August/September 2004, p14

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