My dessert turn...

For the 4th of July I was looking for a fresh and light dessert that didn't include chocolate. While I like chocolate, I usually prefer more fruity desserts. However, I'm married to a chocoholic, so I usually end up making something rich and heavy.

But for this holiday, I decided it was my turn. I found this recipe in my Better Homes and Gardens Treasured Recipe cookbook. I tried to make it a little healthier by using low-fat sour cream, low-fat yogurt and Cool Whip light. It turned out great and even my chocoholic husband loved it.

I'm sure you could also make this same recipe with any other combination of fruit. Next time I want to try it with Raspberries.


BLUEBERRY CREAM DESSERT
(Recipe from BHG Treasured Recipes)

1 ¼ C. finely crushed graham crackers
¼ C. sugar
1/3 C. butter or margarine, melted
½ C. sugar
1 envelope unflavored gelatin
¾ C. cold water
1 C. reduced fat sour cream
1 8 oz. carton blueberry yogurt (I use Yoplait light)
½ t. vanilla
½ C. whipping cream, whipped (or ½ tub Cool Whip light)
1 C. fresh or frozen blueberries

1. In a medium bowl combine graham crackers, ¼ C. sugar, and the melted butter. Reserve ¼ of the crumb mixture; press remaining crumbs in bottom of a 2-quart square baking dish.
2. In a small sauce pan stir together the ½ C. sugar and the gelatin; stir in the water. Heat and stir until gelatin and sugar dissolve.
3. In a large bowl combine sour cream and yogurt; gradually stir in gelatin mixture. Stir in vanilla.
4. Chill about 45 minutes or until partially set (consistency of egg whites).
5. In a chilled small mixing bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. (Or use Cool Whip light.)
6. Fold cream into yogurt mixture. Stir in the 1 cup blueberries.
7. Spoon mixture into crust, spreading evenly.
8. Chill about 4 hours or until set.
9. Cut into squares. Sprinkle with reserved crumbs on top of each serving. If desired, garnish with additional blueberries.

Serves 9