Blueberry Jello Salad

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POINTS: 3
MAKES: 9 servings (Or 2 points each for 12 servings)
CRISPY RATING: Perfect for 4th of July BBQ's

Ingredients
  • 1 small box Jell-O Sugar-Free Cherry
  • 2 cups Water
  • 15 oz Blueberries, canned in heavy syrup
  • 8 oz canned Crushed Pineapple, in juice
  • 1/2 cup Sugar
  • 8 oz fat-free Cream Cheese
  • 1 tsp Vanilla Extract
  • 1 cup fat-free Sour Cream

1. In a large bowl, dissolve the gelatin in boiling water.

2. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.

3. Mix together softened cream cheese, sugar, sour cream and vanilla. Spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. (But add points if you add the nuts!) Chill for approximately 30 more minutes, invert and serve.

MY NOTES AND THOUGHTS:

1. This is supposed to be inverted, but I've never had alot of luck getting my jello molds to turn out. I usually make this in a casserole and leave it in there. I put some fresh blueberries on the top and you have a nice, white top with blueberries.

2. The original recipe had 3 Tbsp of pecans sprinkled on top, no pineapples, and used regular jello - 171 calories, 1 g fat for 12 servings.

This recipe is adapted from Taste of Home Low Fat Country Cooking 2004 Magazine

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