Desserts: Cold Desserts: Old-Fashioned Blueberry Whip

Easy, light and tasty - this colorful, lower-carb dessert is good all year round!

Author: US Highbush Blueberry Council, adapted by CalorieKing
Date: August 06, 2009

Serves: 4 person(s)
Yield: 4 x 3/4 cup servings

Preparation Time: 15 mins
Cooking Time: 1 mins
Extra Time: 3 hrs 30 mins (for refrigeration)


    3 oz raspberry-flavored sugar-free gelatin powder *
    1/2 cup boiling water
    1 cup cold water
    7 1/4 oz frozen blueberries, thawed and drained (about 1 1/2 cups)
    1 cup frozen light whipped dessert topping, thawed (about 2.4 oz)
    4 mint sprigs (optional, for garnish)


    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.

Nutritional Information
(Per Serving)

Calories:77 cals
Kilojoules:323 kJ
Fat:2.1 g
Carbohydrates:13.1 g
Protein:1.4 g
Cholesterol:0.0 mg
Sodium:56 mg
Saturated Fat:1.9 g
Fiber:1.2 g
Calcium:3.0 mg
Total Sugars:7.0 g

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