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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Here is a tasty, cool treat I especially enjoy serving for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season. Ingredients:
1 cup (8 ounces) sour cream |
3/4 cup (6 ounces) blueberry yogurt |
1 envelope unflavored gelatin |
3/4 cup cold water |
3/4 cup sugar, divided |
1/2 teaspoon vanilla extract |
1-1/4 cups graham cracker crumbs |
6 tablespoons butter, melted |
1 cup fresh blueberries |
1/2 cup heavy whipping cream, whipped |
Directions:
1. In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved.
2. Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set.
3. Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-in. square dish; set aside.
4. Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers. Yield: 9 servings.
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