Blueberry Saladdiabetic, fruits, salads 15 oz blueberries; canned 8 1/4 oz pineapple; , crushed 6 oz gelatin; , black raspberry 1 cup water; boiling 8 oz cream cheese; softened 8 oz sour cream 1/2 cup sugar 1 teaspoon vanilla extract 1 cup pecans; chopped Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1-3/4 cups; add to dissolved gelatin. Pour into a 13x9" pan. When gelatin is slightly thickened, fold in fruit. Chill until firm. Combine cream cheese, sour cream, sugar, and vanilla; beat well. Spread over gelatin, and sprinkle with pecans; chill until set. SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman. |
