Lemon-Blueberry Fluff Recipe
Lemon-blueberry Fluff is one dish which you cannot resist making again and again. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. It is a Low Calorie dish. It is always prepared with Fruits as the key ingredient. Trust me when I say, you have to try Lemon-blueberry Fluff.
Ingredients
1 3 ounce package lemon flavored gelatin
1 cup boiling water
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
3/4 cup cold water
2 egg whites
1 9-ounce carton frozen unsweetened blueberries, thawed (1 1/2 cups)
1 tablespoon cornstarch
1/2 cup cold water
2 tablespoons sugar
Few drops vanilla
Directions
In large bowl dissolve gelatin in boiling water.
Stir in lemon peel, lemon juice, and 3/4 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. (Slight separation into layers may occur.)
Meanwhile, in saucepan crush 1/2 cup of the blueberries.
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 blueberries and vanilla.
Chill sauce.
To serve, unmold lemon fluff in individual dessert dishes.
Spoon a little blueberry sauce over each dessert.
Stir in lemon peel, lemon juice, and 3/4 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. (Slight separation into layers may occur.)
Meanwhile, in saucepan crush 1/2 cup of the blueberries.
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 blueberries and vanilla.
Chill sauce.
To serve, unmold lemon fluff in individual dessert dishes.
Spoon a little blueberry sauce over each dessert.
