Easy, light and tasty - this colorful, lower-carb dessert is good all year round!
Preparation Time: 15 mins
Cooking Time: 1 min
Extra Time: 3 hrs
Yield: 4 x 3/4 cup servings
In a bowl, combine gelatin with boiling water; stir until completely dissolved. Stir in cold water. Refrigerate just until gelatin starts to mound.
In a blender container, add 1/2 of the gelatin mixture and 1/2 of the blueberries; blend until smooth. Pour into a bowl. Repeat one more time with the remaining gelatin and blueberries.
Fold in whipped dessert topping. Scrape mixture into a shallow container. Chill until firm, about three hours.
Spoon about 3/4 cup of the Blueberry Whip into each of four dessert glasses. Garnish with a mint sprig, if desired.
* If desired, replace an equal amount of sugar-free raspberry gelatin with regular gelatin.
Layered Blueberry Whip: Spoon alternate layers of the completed Blueberry Whip blueberries into dessert glasses, using approximately 3/4 cup Blueberry Whip and 1/4 cup blueberries per serving. Garnish with mint sprig. Makes 4 (1 cup) servings. (Note: This variation uses above entire recipe and adds an additional 1 cup of thawed and drained blueberries.)
Serving suggestions are not included in the nutritional analysis and may not be diabetic-friendly, if a diabetic-friendly recipe is desired.