By Avera

  • Servings 6

  • 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)

  1. Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to soften.

  2. Add boiling water and stir to completely dissolve.

  3. (If gelatin does not dissolve completely, heat slightly.) Set aside.

  4. Combine blueberries, lemon juice and splenda in mixing bowl or food processor and whip into a puree.

  5. Stir completely into gelatin mixture.

  6. When blueberry mixture is cool, thick and syrupy, beat until frothy.

  7. Fold stiffly beaten egg whites into blueberry mixture.

  8. Spoon into 6 serving dishes; refrigerate until set.

  9. Before serving, top with fresh strawberries.

Nutritional Facts

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.

desserts low carb dessert gluten free dairy free

1 reply

Avera 2008-11-04 22:08:38 -0600 Report

NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore 2002

This dessert looks especially nice in clear glass dishes.