Fresh Blueberry Fluff
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Fresh blueberries||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Egg white||1 , unbeaten|
|Whipped cream/Custard sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Soften gelatin in 1/4 cup cold water and set aside.
Place 1 cup blueberries in a saucepan with 1/2 cup water.
Cover and cook until skins burst, 3 to 5 minutes.
Remove from heat and strain; there should be 2/3 cup.
Stir in softened gelatin, sugar, lemon juice, and remaining 3/4 cup water.
Chill until mixture begins to thicken.
Add egg white and beat with an electric or rotary beater until fluffy.
Fold in remaining whole blueberires.
Serve in sherbet glasses; top with whipped cream.
Makes 6 servings.