Best Blueberry Fluff Recipes
BLUEBERRY FLUFF SALAD
Provided by Kristen
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl combine cool whip, pie filling, and crushed pineapple; mix well.
- Fold in the marshmallows, coconut, and bananas.
- Refrigerate until cold (at least 30 minutes).
- Serve cold.
BLUEBERRY FLUFF PIE
this light dessert from Shirley Dierolf of Stroudsburg, Pennsylvania is a perfect ending to a meal. "The original recipe from Mom called for sliced peaches, which are alos good," she says. "I have used fresh raspberries, too."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times. , Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping.
Nutrition Facts : Calories 302 calories, Fat 12g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 113mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.
CHERRY/BLUEBERRY DREAM FLUFF
This is so easy and good! Eat it alone, use it as a topping or even spread into a graham cracker crust! Anything goes with this. I have made this with both cherry and blueberry filling. I found the longer this sits the BETTER it is! I usually make this a day or two before serving it.
Provided by melissa harris
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- 1. In large bowl, hand mix the first 5 ingredients well.
- 2. Fold in Cool Whip.
- 3. Cover and refrigerate at least one day before serving! This gives it time to thicken and set up. Looks very pretty in a glass bowl or in parfait glasses.
TOFU BLUEBERRY FLUFF
This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of http://www.ivu.org/recipes/northam/tofu.html by Michael Tucker
Provided by Creation In Hope
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a blender or a food processor, combine all ingredients.
- Whip until smooth.
- Serve chilled.
Nutrition Facts : Calories 96.2, Fat 2.9, SaturatedFat 0.3, Sodium 5.2, Carbohydrate 14.3, Fiber 2.7, Sugar 9.3, Protein 4.5
LEMON-BLUEBERRY FLUFF RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- In a large mixing bowl, stir together the dry pudding mix, pineapple and the juice, and the Real Lemon until well blended, 1-2 minutes. Stir in the sour cream. Using a rubber spatula, gently fold in the Cool Whip; then the blueberries, marshmallows, coconut, and pecans just until combined. Garnish top with blueberries and a light sprinkle of coconut or chopped pecans. Refrigerate for at least 1 hour before serving. NOTE: I reduced calories, fat, and sugar somewhat by using SFFF pudding mix, pineapple in 100% juice, RF sour cream, and Lite Cool Whip. The Real Lemon powder really bumps up the lemon flavor, highly recommend.
LEMON - BLUEBERRY FLUFF
I'm not sure where I got this recipe. And, I had misplaced it, for a long time. Just found it again. It is a refreshing dessert, that is very low-fat. Use Jell-O regular or artificial sweetened. Prep time does not include refrigeration time.
Provided by Sharon Colyer @Cmom02
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- Boil water for 1 cup.
- In a large bowl, dissolve gelatin in the 1 cup of boiling water. Stir in lemon peel, lemon juice, and 3/4 cup cold water. Chill, until partially set.
- When, partially set, add unbeaten egg whites to gelatin mixture. Beat with electric mixer, until mixture is light and fluffy. About 1-2 minutes.
- Pour mixture, into eight 5 oz. custard cups. Or, other cups. (If other cups, are bigger, your servings may be reduced to approximately six.) Chill, until firm. (Slight separation, into layers, may occur.)
- Meanwhile, in saucepan, crush 1/2 cup of the blueberries. Blend together cornstarch and 1/2 cup cold water. Add cornstarch mixture and sugar to crushed berries. Stir.
- Cook, over medium heat, stirring constantly, until mixture is thick and bubbly. Then, cook 1 minute longer.
- Remove from heat, stir in remaining berries and vanilla. Cool, then chill sauce, in refrigerator.
- When ready to serve, remove gelatin cups, as many as needed. And, top with chilled blueberry sauce.(May top with whipped topping, if desired.)
BLUEBERRY FLUFF RECIPE
Provided by รก-578
Number Of Ingredients 12
Steps:
- MIX TOPPING INGREDIENTS TOGETHER AND PRESS INTO A 9X13 PAN. COOK IN 350 OVEN FOR 5-10MINS SET ASIDE CREAM CREAM CHEESE,SUGAR,LEMON JUICE AND VANILLA TOGETHER THEN FOLD IN COOL WHIP THEN BERRIES. SPOON OVER COOLED CRUST AND REFRIGERATE BEFORE SERVING
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