Lemon Blueberry Fluff
|Lime flavored gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Frozen unsweetened blueberries||9 Ounce, thawed (1 Carton)|
|Cold water||1⁄2 Cup (8 tbs)|
|Vanilla||3 Drop (Adjust Quantity As Needed)|
In large bowl dissolve gelatin in boiling water.
Stir in lemon peel, lemon juice, and 1/4 cup cold water.
Chill till partially set.
Add unbeaten egg whites to gelatin mixture.
Beat with electric mixer till mixture is light and fluffy, about 1 to 2 minutes.
Pour into eight 5-ounce custard cups.
Chill till firm.
Meanwhile, in saucepan crush 1/2 cup of the blue-berries.
Blend together cornstarch and 1/2 cup cold water.
Add cornstarch mixture and sugar to crushed blueberries.
Cook over medium heat, stirring constantly,till mixture is thick and bubbly; cook and stir 1 minute longer.
Remove sauce from heat; stir in remaining blue-berries and vanilla.