Blueberry Cream Dessert II

Here is a tasty, cool treat that can be enjoyed especially for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season.


9 servings


1 cup (8 ounces) sour cream
3/4 cup (6 ounces) blueberry yogurt
1 envelope unflavored gelatin
3/4 cup cold water
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
1 1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1 cup fresh blueberries
1/2 cup heavy whipping cream, whipped


In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved.

Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set.

Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-inch square dish; set aside.

Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set.

Estimated Time

Preparation Time: 20 minutes + chilling


Refrigerate leftovers.

Nutritional Information

1 serving (1 piece) equals 288 calories, 16 g fat (10 g saturated fat), 48 mg cholesterol, 175 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

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