BLUEBERRY RASPBERRY GELATIN

Blueberry Raspberry Gelatin image

In Fortuna, California, Judy Scott whips up this pretty dessert that features plenty of fresh blueberries.

Provided by Taste of Home

Categories Desserts Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Previous Next

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 vanilla extract
2 tablespoons chopped pecans, toasted

Steps:

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 8x4-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.

Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.