Lemon - Blueberry Fluff Recipe

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Lemon - Blueberry Fluff

Sharon Colyer


I'm not sure where I got this recipe. And, I had misplaced it, for a long time. Just found it again. It is a refreshing dessert, that is very low-fat. Use Jell-O regular or artificial sweetened.

Prep time does not include refrigeration time.

★★★★★ 1 vote
15 Min
20 Min
Stove Top


prep time does not include refrigeration time
1 pkg
(3 oz.) lemon flavored gelatin, regular or artificial sweetened
1 c
boiling water
3/4 c
cold water
2 Tbsp
lemon juice
egg whites or pasteurized egg whites
1/4 tsp
grated lemon peel
* * * * * *
1 bag(s)
(9 oz. or 1 1/2 cups) frozen unsweetened blueberries, thawed or fresh blueberries
1 Tbsp
1/2 c
cold water
2 Tbsp
sugar or splenda or other artificial sweetener to = 2 tbs. sugar
drops vanilla extract


1Boil water for 1 cup.
2In a large bowl, dissolve gelatin in the 1 cup of boiling water. Stir in lemon peel, lemon juice, and 3/4 cup cold water. Chill, until partially set.
3When, partially set, add unbeaten egg whites to gelatin mixture. Beat with electric mixer, until mixture is light and fluffy. About 1-2 minutes.
4Pour mixture, into eight 5 oz. custard cups. Or, other cups. (If other cups, are bigger, your servings may be reduced to approximately six.) Chill, until firm. (Slight separation, into layers, may occur.)
5Meanwhile, in saucepan, crush 1/2 cup of the blueberries. Blend together cornstarch and 1/2 cup cold water. Add cornstarch mixture and sugar to crushed berries. Stir.
6Cook, over medium heat, stirring constantly, until mixture is thick and bubbly. Then, cook 1 minute longer.
7Remove from heat, stir in remaining berries and vanilla. Cool, then chill sauce, in refrigerator.
8When ready to serve, remove gelatin cups, as many as needed. And, top with chilled blueberry sauce.(May top with whipped topping, if desired.)

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic, Low Fat
Other Tag: Healthy