Best Lemon Blueberry Fluff Recipes

Lemon-Blueberry Fluff Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 9

1 small (4-serving size) box lemon instant pudding mix
1 (20 oz) can crushed pineapple in juice, undrained
1 teaspoon Real Lemon powder (or 2 Tbls. fresh lemon juice)
1/2 cup sour cream
2 cups Cool Whip, thawed
1 cup fresh blueberries
2 1/2 cups mini marshmallows
1 cup flaked sweetened coconut
1/3 cup chopped pecans

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 image

Provided by Sharon Colyer @Cmom02

Number Of Ingredients 13

- prep time does not include refrigeration time
1 package(s) (3 oz.) lemon flavored gelatin, regular or artificial sweetened
1 cup(s) boiling water
3/4 cup(s) cold water
2 tablespoon(s) lemon juice
2 - egg whites or pasteurized egg whites
1/4 teaspoon(s) grated lemon peel
- * * * * * *
1 bag(s) (9 oz. or 1 1/2 cups) frozen unsweetened blueberries, thawed or fresh blueberries
1 tablespoon(s) cornstarch
1/2 cup(s) cold water
2 tablespoon(s) sugar or splenda or other artificial sweetener to = 2 tbs. sugar
Few - drops vanilla extract

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.)