Blueberry Cream Dessert

Adapted from

  • Crust:
  • 1 1/4 c low-fat graham cracker crumbs
  • 1/4 c margarine, melted
  • Filling:
  • 1/2 c granulated sugar
  • 1 tbsp unflavored gelatin
  • 3/4 c cold water
  • 4 ozs light sour cream
  • 6 ozs blueberry yogurt
  • 4 ozs Cool Whip Free, thawed
  • 4 ozs frozen blueberries, thawed
Blueberry Cream Dessert
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.
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Posted: 7/21/2011
Rated by 0 users (0.00)
WW Points* : 4.92
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 221
Calories from Fat 58 (26%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 2g
Cholesterol 0.6g 0%
Sodium 185mg 8%
Potassium 0mg 0%
Total Carbohydrate26g 9%
Dietary Fiber 0.4g 2%
Sugars 24g
Protein 4g 2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.