Blueberry Salad Recipe
Ingredients
| Frozen blueberries | 1 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| 1 env. unflavored gelatin | ||
| Lemon juice | 2 Teaspoon | |
| 1 cup unsweetened crushed pineapple, drained | ||
| 1 cup low-calorie whipped topping, prepared | ||
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.
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.
Chef
