Makeover Blueberry Whipped Topping Dessert Recipe

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Makeover Blueberry Whipped Topping Dessert Recipe
Makeover Blueberry Whipped Topping Dessert Recipe photo by Taste of Home
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Makeover Blueberry Whipped Topping Dessert Recipe

Read Reviews
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This lightened-up dessert is so yummy, one of our taste testers even said it “tastes like summer in every bite.” Now that’s sweet success! Laura M. Baudoin - Raceland, Louisiana
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup finely chopped pecans
  • 6 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 packages (8 ounces each) fat-free cream cheese
  • 2 cups confectioners' sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 can (21 ounces) blueberry pie filling

Directions

In a small bowl, combine the flour, pecans and butter. Press onto the bottom a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes. Cool on a wire rack.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in gelatin mixture until blended. Fold in whipped topping. Pour over crust. Spoon pie filling over top. Cover and refrigerate for at least 4 hours or until firm. Refrigerate leftovers. Yield: 20 servings.
Originally published as Makeover Blueberry Whipped Topping Dessert in Healthy Cooking June/July 2010, p22

Nutritional Facts

1 piece: 232 calories, 8g fat (4g saturated fat), 11mg cholesterol, 152mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 3/4 cup finely chopped pecans
  • 6 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 packages (8 ounces each) fat-free cream cheese
  • 2 cups confectioners' sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 can (21 ounces) blueberry pie filling
  1. In a small bowl, combine the flour, pecans and butter. Press onto the bottom a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
  3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in gelatin mixture until blended. Fold in whipped topping. Pour over crust. Spoon pie filling over top. Cover and refrigerate for at least 4 hours or until firm. Refrigerate leftovers. Yield: 20 servings.
Originally published as Makeover Blueberry Whipped Topping Dessert in Healthy Cooking June/July 2010, p22

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Reviews forMakeover Blueberry Whipped Topping Dessert

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MY REVIEW
ufordia User ID: 2656186 121819
Reviewed Jul. 13, 2010

"Awesome! Tastes like a light version of cheesecake... yum yummy!"

MY REVIEW
DonnaLadley User ID: 1109658 147082
Reviewed Jun. 25, 2010

"An easy dessert to make and very good too. A nice, light summer treat."

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