Lemon Blueberry Fluff Recipe 455

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BLUEBERRY LEMON FLUFF



Blueberry Lemon Fluff image

This creamy tropical dessert is a snap to assemble with only 6 ingredients!

Provided by Sharon Robb

Categories     Blueberries     Desserts

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

1 pkg lemon instant pudding mix
1 (20 oz.) can crushed pineapple (with juice)
2 cups sour cream
3 cups mini marshmallows
1 cup shredded coconut
2 cup fresh blueberries

Steps:

  • In a large bowl combine pudding mix, sour cream and pineapple with juice; mix well to combine.
  • Fold in marshmallows, and coconut.
  • To serve, add a spoonful of pudding mixture to the bottom of a glass and top with rinsed blueberries.
  • Add additional pudding to top of serving glass and top with additional blueberries.
  • Refrigerate an hour or longer until ready to serve.

LEMON - BLUEBERRY FLUFF



Lemon - Blueberry Fluff image

I'm not sure where I got this recipe. And, I had misplaced it, for a long time. Just found it again. It is a refreshing dessert, that is very low-fat. Use Jell-O regular or artificial sweetened. Prep time does not include refrigeration time.

Provided by Sharon Colyer @Cmom02

Categories     Fruit Desserts

Number Of Ingredients 13

- prep time does not include refrigeration time
1 package(s) (3 oz.) lemon flavored gelatin, regular or artificial sweetened
1 cup(s) boiling water
3/4 cup(s) cold water
2 tablespoon(s) lemon juice
2 - egg whites or pasteurized egg whites
1/4 teaspoon(s) grated lemon peel
- * * * * * *
1 bag(s) (9 oz. or 1 1/2 cups) frozen unsweetened blueberries, thawed or fresh blueberries
1 tablespoon(s) cornstarch
1/2 cup(s) cold water
2 tablespoon(s) sugar or splenda or other artificial sweetener to = 2 tbs. sugar
Few - drops vanilla extract

Steps:

  • Boil water for 1 cup.
  • In a large bowl, dissolve gelatin in the 1 cup of boiling water. Stir in lemon peel, lemon juice, and 3/4 cup cold water. Chill, until partially set.
  • When, partially set, add unbeaten egg whites to gelatin mixture. Beat with electric mixer, until mixture is light and fluffy. About 1-2 minutes.
  • Pour mixture, into eight 5 oz. custard cups. Or, other cups. (If other cups, are bigger, your servings may be reduced to approximately six.) Chill, until firm. (Slight separation, into layers, may occur.)
  • Meanwhile, in saucepan, crush 1/2 cup of the blueberries. Blend together cornstarch and 1/2 cup cold water. Add cornstarch mixture and sugar to crushed berries. Stir.
  • Cook, over medium heat, stirring constantly, until mixture is thick and bubbly. Then, cook 1 minute longer.
  • Remove from heat, stir in remaining berries and vanilla. Cool, then chill sauce, in refrigerator.
  • When ready to serve, remove gelatin cups, as many as needed. And, top with chilled blueberry sauce.(May top with whipped topping, if desired.)

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