Directions:
- In a saucepan combine blueberry juice and lemon juice then sprinkle gelatin over juice. Bring to a slow boil stirring constantly. Once slow boil is maintained add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes syrupy but not set. Whip cream and vanilla to soft peak stage. Gently pour cream into blueberry gelatin mixture. Fold and stir gently until an even color is achieved. Pour into graham cracker crust then refrigerate or freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.92 Kcal (2294 kJ) | ||
| Calories from fat | 186.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.74g | 32% | |
|---|---|---|---|
| Cholesterol | 33.3mg | 11% | |
| Sodium | 230.43mg | 10% | |
| Potassium | 84.66mg | 2% | |
| Total Carbs | 88.69g | 30% | |
| Sugars | 66.1g | 264% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 292.66 Kcal (1225 kJ) | ||
| Calories from fat | 99.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 32% | |
|---|---|---|---|
| Cholesterol | 17.79mg | 11% | |
| Sodium | 123.08mg | 10% | |
| Potassium | 45.22mg | 2% | |
| Total Carbs | 47.37g | 30% | |
| Sugars | 35.31g | 264% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 1.54g | 6% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.7mg | 8% | |
| Calcium | 18.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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