Blueberry Salad Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Sugar free gelatin8 Ounce (Triple Berry Flavored, 8 Calories Per Serving, 2 Envelopes, Eight 1/2 Cup Serving)
 Drained canned crushed pineapple2 Cup (32 tbs)
 Blueberries1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)
 Light cream cheese6 Tablespoon, softened
 Non-fat sour cream1⁄4 Cup (4 tbs) (10 Calories Per Tablespoon)
 Plain non-fat yogurt1⁄4 Cup (4 tbs)
 Granulated sugar8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)
 Vanilla extract1⁄2 Teaspoon
 Shelled pecans1⁄2 Ounce, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 767 Calories from Fat 175

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 30.9 mg

Sodium 760.4 mg31.7%

Total Carbohydrates 123 g41.1%

Dietary Fiber 9.7 g38.6%

Sugars 102.9 g

Protein 31 g61%

Vitamin A 10.8% Vitamin C 72.7%

Calcium 52.4% Iron 10.2%

*Based on a 2000 Calorie diet

Directions

1. In medium bowl or 4-cup decorative mold, combine gelatin and 2 cups boiling water. Stir until gelatin is completely dissolved; add pineapple, blueberries, and 1 cup cold water. Chill until set, about 4 hours.
2. In blender, combine remaining ingredients except pecans; blend until smooth.
3. Unmold gelatin onto serving plate; pour cream cheese mixture over top; sprinkle with pecans.
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