- prep 10 min cook 15 min
- serves 6
Instead of heavy cream and whole eggs, this lush dessert is made with low-fat milk, fat-free dry milk, and fat-free sour cream, bolstered with unflavored gelatin. The berries offer a bonus in the form of pectin, a cholesterol-fighting soluble fiber.
- 1 cup low-fat (1%) milk
- 1/4 cup fat-free dry milk
- 2 packages (12 ounces each) frozen blueberries, thawed
- 1/2 cup plus 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup fat-free sour cream
- 1 packet unflavored gelatin
- 1/4 cup cold water
- 1/2 cup fresh blueberries
How to make it 25 minutes
FACTOID:Blueberries are brimming with cardioprotective nutrients including potassium, folate, magnesium, soluble fiber, and vitamin C. With the exception of a small loss of vitamin C, frozen blueberries retain all of the nutritive power of fresh berries.
Round Out the Meal
Serve blueberry or cranberry Bavarians at Thanksgiving or after a turkey dinner. This light dessert will perk you up after that holiday nap.
Healthy Cooking Tip
Add fat-free dry milk to low-fat milk and you’ll get a thick “super-milk” that, when well chilled, can be whipped like heavy cream. The mixture is stabilized with gelatin to keep it firm. For best results, chill the bowl and beaters before whipping the milk.
Nutritional Information(per serving)
- Calories: 202
- Fat: 1g
- Saturated Fat: 0.5g
- Cholesterol: 2mg
- Sodium: 178mg
- Carbs: 43g
- Protein: 7g
- Fiber: 3g
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