Sunday, April 20, 2008


Easy, light and tasty - this colorful, lower-carb dessert is good all year round!

Preparation Time: 15 mins
Cooking Time: 1 mins
Extra Time: 3 hrs 30 mins (for refrigeration)

Yield: 4 x 3/4 cup servings


3 oz raspberry-flavored sugar-free gelatin powder *
1/2 cup boiling water
1 cup cold water
7 1/4 oz frozen blueberries, thawed and drained (about 1 1/2 cups)
1 cup frozen light whipped dessert topping, thawed (about 2.4 oz) (such as Cool Whip)
4 mint sprigs (optional, for garnish)


In a bowl, combine gelatin with boiling water; stir until completely dissolved. Stir in cold water. Refrigerate just until gelatin starts to mound.

In a blender container, add 1/2 of the gelatin mixture and 1/2 of the blueberries; blend until smooth. Pour into a bowl. Repeat one more time with the remaining gelatin and blueberries.

Fold in whipped dessert topping. Scrape mixture into a shallow container. Chill until firm, about three hours.

Spoon about 3/4 cup of the Blueberry Whip into each of four dessert glasses. Garnish with a mint sprig, if desired.


Layered Blueberry Whip: Spoon alternate layers of the completed Blueberry Whip blueberries into dessert glasses, using approximately 3/4 cup Blueberry Whip and 1/4 cup blueberries per serving. Garnish with mint sprig. Makes 4 (1 cup) servings. (Note: This variation uses above entire recipe and adds an additional 1 cup of thawed and drained blueberries.)

NUTRITIONAL INFO :(Per Serving), Calories 77, Fat 2.1 g, Saturated fat 1.9 g, Carbs 13.1 g, Protien 1.4 g, Cholesterol 0.0 mg, Sugar 7.0 g

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