Blueberries N Cream Jello Recipes

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CREAMY BLUEBERRY GELATIN SALAD



Creamy Blueberry Gelatin Salad image

Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now my grandchildren look forward to sampling it at holidays. -Sharon Hoefert, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 15 servings.

Number Of Ingredients 10

2 packages (3 ounces each) grape gelatin
2 cups boiling water
1 can (21 ounces) blueberry pie filling
1 can (20 ounces) unsweetened crushed pineapple, undrained
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

Nutrition Facts : Calories 221 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 76mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY JELLO SALAD



Blueberry Jello Salad image

Provided by Katie Clark

Categories     Easy Side Dishes

Time 5h5m

Number Of Ingredients 9

4 cups water
3 ounce berry blue jello
3 ounce raspberry jello
3 ounce vanilla pudding
1/2 cup cold water
1 8 ounce container blueberries
4 ounces cream cheese, softened
2/3 container cool whip or 2 cups homemade whipped cream
Mixed nut topping

Steps:

  • Bring 4 cups of water to a roaring boil in a saucepan.
  • Remove from heat and quickly whisk in the jello and pudding mixes. Add 1/2 cup cold water.
  • Pour jello into a glass dish (the larger it is, the thinner the jello layer).
  • Add the blueberries throughout the jello.
  • Cover with plastic wrap and refrigerate for 4-5 hours.
  • After 4-5 hours, beat together softened cream cheese and Cool Whip or whipped cream.
  • Spread on top of the jello and sprinkle with the mixed nuts.

CREAMY BLUEBERRY JELLO DESSERT



Creamy Blueberry Jello Dessert image

Make and share this Creamy Blueberry Jello Dessert recipe from Food.com.

Provided by CoffeeB

Categories     Low Protein

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 9

2 (3 ounce) packages grape Jell-O
2 cups boiling water
21 ounces blueberry pie filling
20 ounces unsweetened pineapple, crushed and undrained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup nuts, chopped

Steps:

  • In a large bowl, dissolve jello in boiling water.
  • Cool for 10 minutes.
  • Stir in pie filling and pineapple until blended.
  • Transfer to a 9x13 inch dish.
  • Cover and refrigerate until partially set, about 1 hour.
  • For topping:.
  • In a small bowl, combine the cream cheese, sour cream, sugar and vanilla.
  • Carefully spread over jello and sprinkle with nuts.
  • Cover and refrigerate until firm.

BLUEBERRIES AND CREAM



Blueberries and Cream image

Nigella Lawson called this "the ultimate in a no-cook dessert": nothing more than Greek or whole-milk yogurt and heavy cream combined in a bowl and given a thick sprinkled covering of soft brown sugar, light or dark as you wish. It's a dish her grandmother made, calling it Barbados cream (presumably because the sugar she used came from Barbados). After combining the yogurt, cream and sugar, you wrap the bowl in plastic and put it in the fridge for 12 to 24 hours to let the sugar turn into a dark bronze liquid, slowly seeping into the cream and yogurt. It tastes like a light, uncrunched crème brûlée. When you are ready to eat it, take the cream-yogurt mixture to the table with another bowl filled with blueberries. And then sit down and feel quietly pleased with yourself: you have made a lovely summer dessert and have not so much as broken a sweat.

Provided by Nigella Lawson

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 cup heavy cream
1 cup Greek or other plain whole-milk yogurt
1/3 cup soft brown sugar, or as needed
2 cups blueberries

Steps:

  • The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
  • Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
  • Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 55 milligrams, Sugar 24 grams

BLUEBERRY JELLY



Blueberry Jelly image

My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. -Elaine Soper, Trinity Bay, Newfoundland

Provided by Taste of Home

Time 1h20m

Yield 6 pints.

Number Of Ingredients 4

2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY GELATIN SALAD



Blueberry Gelatin Salad image

I find myself making this blueberry jello salad often. People request this layered treat for potlucks all the time. This dish can be served as either a salad or a dessert. And preparing it a day ahead makes it taste even better! -Mildred Livingston, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 8

2 packages (3 ounces each) cherry gelatin
2 cups boiling water
1 can (15 ounces) blueberries, drained
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup chopped pecans

Steps:

  • In a large bowl, dissolve gelatin in boiling water; stir in blueberries. Pour into a 11x7-in. dish; chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over the gelatin layer; sprinkle with pecans. Chill several hours or overnight.

Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 99mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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