Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can blueberries -- packed in water
-- without sugar (15
-- oz)
1 package lemon gelatin -- regular or
-- sugar-free (3 oz)
1 cup boiling hot water
1 cup nonfat ricotta cheese
1/4 cup chopped walnuts
Preparation:
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.
8 servings/Serving size: 1/2 cup
