Blueberry Salad Recipe
Summary
Ingredients
| Berry | 2 | |
| Crushed pineapple | 2 Cup (16 tbs), drained | |
| Frozen blueberries | 1 1/2 Cup (16 tbs) | |
| Light cream cheese | 6 Tablespoon, softened | |
| Non-fat sour cream | 1/4 Cup (16 tbs) | |
| 1/4 cup plain nonfat yogurt | ||
| 2 tablespoons plus 2 teaspoons granulated sugar | ||
| Vanilla extract | 1/2 Teaspoon | |
| 1/2 ounce shelled pecans, chopped | ||
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.
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.
Chef
