Ingredients: 6 oz. box raspberry gelatin, black, if possible 5 oz. can blueberries, drain & reserve 1/2 cup juice (or 2 cups fresh berries) 1 cup boiling water 1/2 cup blueberry juice or water 3/4 cup sugar 1 small can fat-free evaporated milk 1 envelope plain gelatin 1/4 cup cold water 1 tsp. vanilla 1 pt. sour cream Directions:Dissolve raspberry gelatin in boiling water and add blueberries. Set aside. Heat sugar in milk until it dissolves. Add plain gelatin which has been softened first in 1/4 cup water. When gelatin has dissolved, remove from heat and fold in vanilla and sour cream. Pour in pan and let set in refrigerator. When white mixture is firm, spoon blueberry mixture over it carefully and return to refrigerator. |