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| 1 |
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package (3 ounces) raspberry- or strawberry-flavored gelatin |
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| 2-1/2 cups |
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fresh or frozen blueberries (about 12 ounces), divided |
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| 1 |
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ready-to-use 9-inch graham cracker pie crust (6 ounces) |
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| 1 cup |
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whipped cream or nondairy whipped topping |
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| 1 |
Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours. |
| To serve: |
| 1 |
Top pie with whipped cream dolloped with a spoon or piped with a decorative star tip. |
| 2 |
Decorate pie with remaining blueberries. |
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| |
| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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103.73 |
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| Calories From Fat (23%) |
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23.98 |
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| |
|
% Daily Value |
| Total Fat 2.73g |
|
4% |
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| Saturated Fat 1.24g |
|
6% |
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| Cholesterol 5.70mg |
|
2% |
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| Sodium 80.72mg |
|
3% |
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| Potassium 49.88mg |
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1% |
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| Carbohydrates 19.51g |
|
7% |
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| Dietary Fiber 1.14g |
|
5% |
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| Sugar 15.56g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 18.37g |
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| Protein 1.56g |
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3% |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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Source: North American Blueberry Council
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