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Blueberries And Vanilla Cream Recipe
|Cold water||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Frozen blueberries||2 1⁄2 Cup (40 tbs), thawed and undrained|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2606 Calories from Fat 1282
% Daily Value*
Total Fat 146 g224.5%
Saturated Fat 88.4 g442%
Trans Fat 0 g
Cholesterol 450.5 mg
Sodium 419.5 mg17.5%
Total Carbohydrates 319 g106.2%
Dietary Fiber 20.7 g83%
Sugars 268 g
Protein 27 g53.3%
Vitamin A 99.2% Vitamin C 37.9%
Calcium 55.8% Iron 28.8%
*Based on a 2000 Calorie diet
In a medium-sized, heat-resistant, non-metallic bowl, heat cream on full power 2 to 2 1/2 minutes or until scalded.
Add dissolved gelatin to cream and stir until completely dissolved.
Stir in sugar, vanilla and salt, mixing well.
Chill until mixture begins to gel.
When gelatin mixture is of desired consistency, whip with rotary beater until light and fluffy.
Add sour cream and beat until thick.
Spoon into 6 lightly-oiled, 6 ounce custard cups or any small cup.
Chill until firm, about 8 hours.