With chopped pecans and plenty of fresh blueberries, this gelatin is ready for a party or potluck.
—JUDY SCOTT FORTUNA, CA
PREP: 20 MIN. + CHILLING • MAKES: 6 SERVINGS
1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
3/4 cup cold water
1 cup fresh or frozen unsweetened blueberries, thawed
TOPPING
2 ounces reduced-fat cream cheese
1/4 cup fat-free sour cream
Sugar substitute equivalent to 2 teaspoons sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted
1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set. Fold in blueberries. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Cover and refrigerate for 1 hour or until set.
2. For topping, in a small bowl, beat the cream cheese and sour cream until smooth. Stir in the sugar substitute and vanilla. Unmold gelatin; cut into six slices. Top each slice with the topping and pecans.
NOTE This recipe was tested with Splenda no-calorie sweetener.
PER SERVING 1/3 cup equals 72 cal., 4 g fat (2 g sat. fat), 8 mg chol., 80 mg sodium, 6 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 1 fat, 1/2 starch.