Blueberries 'n' Cream Jello |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
|
My dad is a dessert-loving diabetic, so I turned this into a very low sugar salad. It's sweetened with Splenda and fruit juice, but can also be made with sugar. With the blueberries, pineapple and pecans you really don't miss the sugar. Ingredients:
2 (3 ounce) packages sugar-free blackberry gelatin or 2 (3 ounce) packages sugar-free black cherry gelatin |
2 cups boiling water |
1 (15 ounce) can blueberries |
1 (8 ounce) can crushed pineapple in juice |
1 (8 ounce) package cream cheese, softened |
1/2 cup splenda granular or 1/2 cup sugar |
1 cup sour cream |
1/2 teaspoon vanilla extract |
1/2 cup chopped pecans |
Directions:
1. Dissolve gelatin in boiling water.
2. Drain the blueberries and pineapple, reserving 1 cup of liquid. (Add water if necessary to get 1 cup).
3. Stir blueberries, pineapple and juice into the dissolved gelatin.
4. Pour into a 2 quart jello mold.
5. Refrigerate until firm.
6. Mix together the cream cheese, Splenda, sour cream and vanilla until fluffy.
7. Carefully spread over the jello.
8. Sprinkle the pecans over the cream cheese layer.
9. Refrigerate for approximately 30 more minutes.
10. Invert and serve immediately.
|
|