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Blueberry Salad Recipe
|Blueberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen)|
|Sugar replacement||2 Teaspoon|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Lemon juice||2 Teaspoon|
|Unsweetened crushed pineapple||1 Cup (16 tbs), drained|
|Low calorie whipped topping||1 Cup (16 tbs), prepared|
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
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.