LEMON - BLUEBERRY FLUFF

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.)