Blueberry Salad Recipe

Summary

Difficulty LevelEasyCourse
Method

Ingredients

 Blueberries1 1⁄2 Cup (24 tbs) (Fresh / Frozen)
 Sugar replacement2 Teaspoon
 Unflavored gelatin1 Ounce (1 Envelope)
 Lemon juice2 Teaspoon
 Unsweetened crushed pineapple1 Cup (16 tbs), drained
 Low calorie whipped topping1 Cup (16 tbs), prepared

Nutrition Facts

Serving size: Complete recipe

Calories 505 Calories from Fat 81

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 1.3 mg

Sodium 103.3 mg4.3%

Total Carbohydrates 84 g28%

Dietary Fiber 7.4 g29.5%

Sugars 69.3 g

Protein 30 g59.7%

Vitamin A 3.4% Vitamin C 83.6%

Calcium 7.4% Iron 5.6%

*Based on a 2000 Calorie diet

Directions

Place blueberries in saucepan.
Sprinkle with sugar replacement.
Allow to rest 30 minutes at room temperature; drain.
Add enough boiling water to make 2 c. (500 mL).
Sprinkle unflavored gelatin over surface.
Stir to dissolve.
Cook over low heat for 2 to 3 minutes.
Allow to rest until cool.
Add lemon juice.
Remove 1/3 c. (90 mL) from blueberry mixture.
Chill until set; reserve.
Fold pineapple into remaining gelatin; chill until firm.
Whip reserved gelatin until frothy.
Fold in prepared whipped topping.
Spread over blueberry gelatin.
Chill until set.
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