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Title: Blueberry Salad
Categories: Diabetic Salad Fruit
Yield: 8 Servings
| 15 | oz | Blueberries; canned |
| 8 1/4 | oz | Pineapple;, crushed |
| 6 | oz | Gelatin;, black raspberry |
| 1 | c | Water; boiling |
| 8 | oz | Cream cheese; softened |
| 8 | oz | Sour cream; |
| 1/2 | c | Sugar; |
| 1 | ts | Vanilla extract; |
| 1 | c | Pecans; chopped |
Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1-3/4 cups; add to dissolved gelatin. Pour into a 13x9" pan. When gelatin is slightly thickened, fold in fruit. Chill until firm.
Combine cream cheese, sour cream, sugar, and vanilla; beat well. Spread over gelatin, and sprinkle with pecans; chill until set.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.
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