Lemon Blueberry Fluff Recipe
Ingredients
| 1 3-ounce package lemon-flavored gelatin | ||
| Boiling water | 1 Cup (16 tbs) | |
| Lemon peel | 1/4 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
| Cold water | 3/4 Cup (16 tbs) | |
| Egg whites | 2 | |
| 1 9-ounce carton frozen unsweetened blueberries, thawed | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Few drops vanilla | ||
Directions
In large bowl dissolve gelatin in boiling water.
Stir in lemon peel, lemon juice, and 1/4 cup cold water.
Chill till partially set.
Add unbeaten egg whites to gelatin mixture.
Beat with electric mixer till mixture is light and fluffy, about 1 to 2 minutes.
Pour into eight 5-ounce custard cups.
Chill till firm.
Meanwhile, in saucepan crush 1/2 cup of the blue-berries.
Blend together cornstarch and 1/2 cup cold water.
Add cornstarch mixture and sugar to crushed blueberries.
Cook over medium heat, stirring constantly,till mixture is thick and bubbly; cook and stir 1 minute longer.
Remove sauce from heat; stir in remaining blue-berries and vanilla.
Chill sauce.
Stir in lemon peel, lemon juice, and 1/4 cup cold water.
Chill till partially set.
Add unbeaten egg whites to gelatin mixture.
Beat with electric mixer till mixture is light and fluffy, about 1 to 2 minutes.
Pour into eight 5-ounce custard cups.
Chill till firm.
Meanwhile, in saucepan crush 1/2 cup of the blue-berries.
Blend together cornstarch and 1/2 cup cold water.
Add cornstarch mixture and sugar to crushed blueberries.
Cook over medium heat, stirring constantly,till mixture is thick and bubbly; cook and stir 1 minute longer.
Remove sauce from heat; stir in remaining blue-berries and vanilla.
Chill sauce.
Chef
