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Lemon-Blueberry Fluff

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  Gelatin 3 Ounce, lemon flavored gelatin (One Package)
  Boiling water 1 Cup (16 tbs)
  Grated lemon peel 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Egg whites 2
  Frozen unsweetened blueberries 9 Ounce, thawed (One Carton)
  Cornstarch 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Vanilla 3 Drop

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.
Chill sauce.
To serve, unmold lemon fluff in individual dessert dishes.
Spoon a little blueberry sauce over each dessert.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.2 g0.98%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 284.1 mg11.8%

Total Carbohydrates 78 g26%

Dietary Fiber 7.3 g29.1%

Sugars 52.7 g

Protein 80 g160.7%

Vitamin A 2.5% Vitamin C 36.3%

Calcium 8.6% Iron 8.6%

*Based on a 2000 Calorie diet

Lemon-Blueberry Fluff Recipe