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Fresh Blueberry Fluff Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Fresh blueberries||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Egg white||1 , unbeaten|
|Whipped cream/Custard sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Calories 176 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.5%
Saturated Fat 4.4 g22.2%
Trans Fat 0 g
Cholesterol 27.6 mg
Sodium 19.4 mg0.8%
Total Carbohydrates 25 g8.4%
Dietary Fiber 1.2 g4.8%
Sugars 22.8 g
Protein 3 g6.1%
Vitamin A 0.5% Vitamin C 9.9%
Calcium 1.6% Iron 0.96%
*Based on a 2000 Calorie diet
Place 1 cup blueberries in a saucepan with 1/2 cup water.
Cover and cook until skins burst, 3 to 5 minutes.
Remove from heat and strain; there should be 2/3 cup.
Stir in softened gelatin, sugar, lemon juice, and remaining 3/4 cup water.
Chill until mixture begins to thicken.
Add egg white and beat with an electric or rotary beater until fluffy.
Fold in remaining whole blueberires.
Serve in sherbet glasses; top with whipped cream.
Makes 6 servings.