1 pkt gelatin
1/4 cup cold water
1/2 cup boiling water
2 cups fresh blueberries — (rinsed)
1 tsp lemon juice
2 tbsp splenda
2 egg whites — (beaten stiff)
fresh strawberries for garnish — (optional)
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 splenda 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.
- Per Serving
- 46 Calories
- trace Fat (3.2% calories from fat)
- 2g Protein
- 11g Carbohydrate
- 1g Dietary Fiber
- 0mg Cholesterol
- 32mg Sodium. Exchanges
- 0 Lean Meat
- 1/2 Fruit
- 0 Other Carbohydrates.