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Lemon Blueberry Fluff Recipe
|Lime flavored gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Frozen unsweetened blueberries||9 Ounce, thawed (1 Carton)|
|Cold water||1⁄2 Cup (8 tbs)|
|Vanilla||3 Drop (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 620 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.14 g0.69%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 564.6 mg23.5%
Total Carbohydrates 146 g48.7%
Dietary Fiber 7.3 g29.1%
Sugars 120.7 g
Protein 12 g23.1%
Vitamin A 2.5% Vitamin C 36.3%
Calcium 4.5% Iron 3.3%
*Based on a 2000 Calorie diet
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.