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Old Glory Fruit Dessert




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 6





List of Ingredients



• 9 (2 1/2-inch) graham cracker squares
  
• 1/2 cup water*
  
• 1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
  
• 1 1/2 cups frozen unsweetened blueberries, thawed and drained
  
• 1 (8-ounce) package Philadelphia Fat Free Cream Cheese
  
• 1/2 teaspoon vanilla extract
  
• 2 tablespoons Splenda granular
  
• 3/4 cup Cool Whip Lite*
  
• 1 (4-serving) package JELL-O Sugar Free Raspberry Gelatin
  
• 1 1/2 cups frozen unsweetened red raspberries, thawed and drained
  






Instructions



1. Evenly arrange graham crackers in a 9-by-9-inch cake pan. In a medium saucepan, combine 1/4 cup water and dry lemon gelatin. Cook over medium heat, stirring constantly, until gelatin dissolves. Stir in blueberries. Remove from heat. Evenly spoon blueberry mixture over crackers. Place cake pan on a wire rack and allow to cool 10 minutes. In a medium bowl, stir cream cheese with a spoon until soft. Add vanilla extract, Splenda, and 1/4 cup Cool Whip Lite. Mix gently to combine. Spread cream cheese mixture evenly over cooled blueberries. In a medium saucepan, combine remaining 1/4 cup water and dry raspberry gelatin. Cook over medium heat, stirring constantly, until gelatin dissolves. Stir in raspberries. Continue cooking 1 to 2 minutes, being careful not to crush raspberries. Remove from heat. Place saucepan on a wire rack and allow to cool 10 minutes. Spread cooled raspberry mixture evenly over cream cheese filling. Refrigerate until set, about 2 hours. Cut into 6 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite.
   






Final Comments


Each serving equals:
HE: 2/3 Fruit, 2/3 Protein, 1/2 Bread, 15 Optional Calories
**********************************************************
130 Calories, 2gm Fat, 8gm Protein,
20gm Carbohydrate, 368mg Sodium, 2gm Fiber
**********************************************************
DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 30."