BLUEBERRY GELATIN SALAD
1 (3 oz.) pkg. sugar free raspberry gelatin
1 c. boiling water
2 c. blueberries or 1 (15 oz.) can blueberries
1/4 c. sugar or 1 tsp. Sweet & Low
1/2 c. low fat evaporated milk
1 env. unflavored gelatin
1/4 c. cold water
2 c. low fat yogurt
1 tsp. vanilla flavoring
1 teaspoon Sweet & Low is equivalent to 1/4 cup sugar
Dissolve raspberry gelatin in boiling water, add blueberries and set aside.
Heat sugar in evaporated milk in large saucepan until dissolved. Add the
unflavored gelatin, which has been softened in 1/4 cup cold water. Fold in
the yogurt and vanilla. Pour into a 5-cup mold or a 3-quart casserole dish.
Refrigerate to congeal. Pour or spoon blueberry mixture over the top of the
congealed gelatin mixture. Let set until firm.
1 (3 oz.) pkg. sugar free raspberry gelatin
1 c. boiling water
2 c. blueberries or 1 (15 oz.) can blueberries
1/4 c. sugar or 1 tsp. Sweet & Low
1/2 c. low fat evaporated milk
1 env. unflavored gelatin
1/4 c. cold water
2 c. low fat yogurt
1 tsp. vanilla flavoring
1 teaspoon Sweet & Low is equivalent to 1/4 cup sugar
Dissolve raspberry gelatin in boiling water, add blueberries and set aside.
Heat sugar in evaporated milk in large saucepan until dissolved. Add the
unflavored gelatin, which has been softened in 1/4 cup cold water. Fold in
the yogurt and vanilla. Pour into a 5-cup mold or a 3-quart casserole dish.
Refrigerate to congeal. Pour or spoon blueberry mixture over the top of the
congealed gelatin mixture. Let set until firm.
