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Huckleberry Dessert


Thursday, January 01, 2004
15 servings
1 box (0.3 ounces) sugar-free cherry gelatin1 box (3 ounces) blueberry gelatin
2 cups boiling water
1 can (15 ounces) blueberries in heavy syrup
1 can (16 ounces) unsweetened crushed pineapple
1 package (8 ounces) fat-free cream cheese
1 cup fat-free sour cream
1 cup + 2 tablespoons sugar
2 tablespoons sugar-free white chocolate pudding mix
1/4 cup finely chopped pecans
Combine gelatin mixes and boiling water in a 9 x 13 inch baking dish. Add undrained blueberries and pineapple. Chill till firm. In a medium bowl, combine cream cheese, sour cream, sugar, and pudding mix. Blend until smooth. Spread cream cheese mixture over solidified gelatin. Sprinkle with pecans.
Nutrition Facts:
170 calories, 35g carbohydrate, 5g protein, 1.5g fat, 0.2 saturated fat, 1mg cholesterol, 0.8g dietary fiber
Adapted by Rachel Cly
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