In Fortuna, California, Judy Scott whips up this pretty dessert that features plenty of fresh blueberries.
INGREDIENTS
* 1 package (.3 ounce) sugar-free raspberry gelatin * 1 cup boiling water * 3/4 cup cold water * 1 cup fresh or frozen unsweetened blueberries, thawed * TOPPING: * 2 ounces reduced-fat cream cheese * 1/4 cup fat-free sour cream * Sugar substitute equivalent to 2 teaspoons sugar * 1/2 teaspoon vanilla extract * 2 tablespoons chopped pecans, toasted
SERVINGS 6 CATEGORY Low Carb METHOD Chill PREP 20 min. TOTAL 20 min.
DIRECTIONS
In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set. Fold in blueberries. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Cover and refrigerate for 1 hour or until set. For topping, in a small mixing bowl, beat the cream cheese and sour cream until blended. Stir in the sugar substitute and vanilla. Unmold gelatin; cut into six slices. Top each slice with topping and pecans. Yield: 6 servings. Editor's Note: This recipe was tested with Splenda No Calorie Sweetener.
NUTRITIONAL INFO
Nutritional Analysis: 1 slice equals 72 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 80 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
