Blueberry Cream Dessert
Adapted from
Women's Circle Home Cooking
8 servings
| Crust: | 3/4 c cold water | ||
| 1 1/4 c low-fat graham cracker crumbs | 4 ozs light sour cream | ||
| 1/4 c margarine, melted | 6 ozs blueberry yogurt | ||
| Filling: | 4 ozs Cool Whip Free, thawed | ||
| 1/2 c granulated sugar | 4 ozs frozen blueberries, thawed | ||
| 1 tbsp unflavored gelatin |
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To prepare crust, combine crumbs and margarine in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. In a small saucepan, combine sugar, gelatin, and water. Heat and stir until gelatin and sugar are completely dissolved; set aside. In a small bowl, combine sour cream, and yogurt. Blend into gelatin mixture. Chill until partially set. Fold in whipped topping and stir in blueberries. Spoon into crust. Refrigerate until set or for three hours.
| Calories | 221 | %CFF | 26 % | |
| Total Fat | 7 g | Saturated Fat | 2 mg | |
| Protein | 4 g | Cholesterol | 0.6 g | |
| Carbohydrates | 26 g | Sodium | 185 mg | |
| Sugars | 24 g | Fiber | 0.4 g | |
|
4.9 WW Points | ||||
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