Pineapple-Blueberry Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cups fresh or frozen blueberries2 tsp. Splenda1 envelope Lemon-flavored Sugar-Free Jello Gelatin mix1 cup unsweetened crushed pineapple (drained)1 cup Sugar-Free Cool Whip
Place blueberries in saucepan. Sprinkle with Splenda. Allow to rest for 30 minutes at room temperature. Drain.
Add enough boiling water to make 2 cups. Sprinkle dry Jello mix over surface and stir to dissolve. Cook over low heat for 2-3 minutes. Allow to rest until cool.
Remove 1/3 cup from blueberry mixture. Chill until set and reserve.
Fold pineapple into remaining gelatin; pour into a mold that has been lined with plastic wrap (Saran wrap); chill until firm.
Whip reserved gelatin with electric mixer until frothy. Fold in Cool Whip. Spread over blueberry gelatin and chill until set.
To un-mold, set mold in warm water for just a few seconds. Invert onto a serving plate.
Number of Servings: 4
Recipe submitted by SparkPeople user PWHATLEY.
Add enough boiling water to make 2 cups. Sprinkle dry Jello mix over surface and stir to dissolve. Cook over low heat for 2-3 minutes. Allow to rest until cool.
Remove 1/3 cup from blueberry mixture. Chill until set and reserve.
Fold pineapple into remaining gelatin; pour into a mold that has been lined with plastic wrap (Saran wrap); chill until firm.
Whip reserved gelatin with electric mixer until frothy. Fold in Cool Whip. Spread over blueberry gelatin and chill until set.
To un-mold, set mold in warm water for just a few seconds. Invert onto a serving plate.
Number of Servings: 4
Recipe submitted by SparkPeople user PWHATLEY.
Nutritional Info Amount Per Serving
- Calories: 105.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 73.3 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.0 g
- Protein: 1.4 g
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