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    Creamy Blueberry Gelatin Salad (12-15)


    Source of Recipe


    .
    Creamy Blueberry Gelatin Salad (12-15)

    Taste of Home April/May 2007
    Prep: 30 min. + chilling 1 hour plus more.
    Yield: 12-15 servings.

    Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now, my children look forward to sampling it at holidays. �Sharon Hoefert, Greendale, Wisconsin

    Ingredients:
    � 2 packages (3 ounces each) grape gelatin
    � 2 cups boiling water
    � 1 can (21 ounces) blueberry pie filling
    � 1 can (20 ounces) unsweetened crushed pineapple, undrained

    � TOPPING:
    � 1 package (8 ounces) cream cheese, softened
    � 1 cup (8 ounces) sour cream
    � 1/2 cup sugar
    � 1 teaspoon vanilla extract
    � 1/2 cup chopped walnuts

    Directions:
    In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until partially set, about 1 hour.

    For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

    1 serving (1/12 of recipe) equals 221 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 76 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

 

 

 


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