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Lemon-Blueberry Fluff Recipe
|Gelatin||3 Ounce, lemon flavored gelatin (One Package)|
|Boiling water||1 Cup (16 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Frozen unsweetened blueberries||9 Ounce, thawed (One Carton)|
|Cold water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 625 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.2 g0.98%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 284.1 mg11.8%
Total Carbohydrates 78 g26%
Dietary Fiber 7.3 g29.1%
Sugars 52.7 g
Protein 80 g160.7%
Vitamin A 2.5% Vitamin C 36.3%
Calcium 8.6% Iron 8.6%
*Based on a 2000 Calorie diet
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.
To serve, unmold lemon fluff in individual dessert dishes.
Spoon a little blueberry sauce over each dessert.