Real Recipes From Real Home Cooks ®

lemon - blueberry fluff

(1 rating)
Recipe by
Sharon Colyer
Louisville, KY

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 rating)
yield 6 -8
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For lemon - blueberry fluff

  • 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
  • 2
    egg whites or pasteurized egg whites
  • 1/4 tsp
    grated lemon peel
  • * * * * * *
  • 1 bag
    (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
  • Few
    drops vanilla extract

How To Make lemon - blueberry fluff

  • 1
    Boil water for 1 cup.
  • 2
    In 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.
  • 3
    When, partially set, add unbeaten egg whites to gelatin mixture. Beat with electric mixer, until mixture is light and fluffy. About 1-2 minutes.
  • 4
    Pour 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.)
  • 5
    Meanwhile, 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.
  • 6
    Cook, over medium heat, stirring constantly, until mixture is thick and bubbly. Then, cook 1 minute longer.
  • 7
    Remove from heat, stir in remaining berries and vanilla. Cool, then chill sauce, in refrigerator.
  • 8
    When ready to serve, remove gelatin cups, as many as needed. And, top with chilled blueberry sauce.(May top with whipped topping, if desired.)