|Gelatin||3 Ounce, lemon flavored gelatin (One Package)|
|Boiling water||1 Cup (16 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Frozen unsweetened blueberries||9 Ounce, thawed (One Carton)|
|Cold water||1⁄2 Cup (8 tbs)|
In large bowl dissolve gelatin in boiling water.
Stir in lemon peel, lemon juice, and 3/4 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. (Slight separation into layers may occur.)
Meanwhile, in saucepan crush 1/2 cup of the blueberries.
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 blueberries and vanilla.
To serve, unmold lemon fluff in individual dessert dishes.
Spoon a little blueberry sauce over each dessert.