Blueberry Salad Mold Recipe - Cooking Index
Blueberry Salad Mold Recipe - Cooking Index
This is lovely served on tender lettuce leaves and decorated with a wreath of fresh fruit such as melon balls. Suitable for a light lunch, an elegant buffet, or a spectacular dessert (minus the lettuce).
Courses: Salads| 1 | Blueberries packed in water without sugar - (15 oz) | |
| 1 | Regular or sugar-free lemon gelatin - (3 oz) | |
| 1 cup | 237ml | Boiling hot water |
| 1 cup | 146g / 5.1oz | Nonfat ricotta cheese |
| 1/4 cup | 36g / 1.3oz | Chopped walnuts |
Drain blueberries. Save juice; add enough cold water to make 3/4 cup.
Dissolve gelatin in the 1 cup of hot water, add blueberry juice. Refrigerate until partially set.
Mix the blueberries and one half of the gelatin mixture and pour into a salad mold. Refrigerate.
Whip remaining gelatin until fluffy, add cheese, and beat until smooth. Stir in nuts. Spread whipped gelatin mix over blueberry layer. Chill until firm.
This recipe yields 8 servings. Serving size: 1/2 cup.
Exchanges Per Serving (Based on Sugar-Free Gelatin): 1 Lean Meat, 1/2 Fruit.
Nutrition Facts: Calories 66; Calories from Fat 27%; Total Fat 2g; Saturated Fat trace Cholesterol 0mg; Sodium 10mg; Carbohydrate 7g; Dietary Fiber 2g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
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