Blueberry Snow
Yield
6 servingsPrep
30 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| ½ | cup |
water
boiling |
|
| 2 | cups |
blueberries
fresh, rinsed |
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 2 | each |
egg whites
beaten stiff |
*
|
| 6 | each |
strawberries
fresh, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 118 | ml |
water
boiling |
|
| 473 | ml |
blueberries
fresh, rinsed |
|
| 5 | ml |
lemon juice
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 2 | each |
egg whites
beaten stiff |
*
|
| 6 | each |
strawberries
fresh, optional |
|
Directions
Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to soften.
Add boiling water and stir to completely dissolve. (If gelatin does not dissolve completely, heat slightly.) Set aside.
Combine blueberries, lemon juice and sugar replacement in mixing bowl or food processor and whip into a puree.
Stir completely into gelatin mixture.
When blueberry mixture is cool, thick and syrupy, beat until frothy.
Fold stiffly beaten egg whites into blueberry mixture.
Spoon into 6 serving dishes; refrigerate until set.
Before serving, top with fresh strawberries.
