Blueberry Cream Dessert recipe

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Ingredients

1 ¼ cups graham cracker crumbs
6 tablespoons butter, melted
¼ cup white sugar
¾ cup cold water
½ cup white sugar
1 (.25 ounce) package unflavored gelatin
1 cup sour cream
1 (8 ounce) container blueberry-flavored yogurt
½ teaspoon vanilla extract
½ cup heavy whipping cream
1 cup blueberries

Nutrition Info

230.8 calories
carbohydrate: 24 g
cholesterol: 37.4 mg
fat: 14.4 g
fiber: 0.5 g
protein: 2.7 g
saturatedFat: 8.6 g
servingSize: -
sodium: 120.2 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.

  2. Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat, cook and stir until gelatin and sugar dissolve, about 5 minutes.

  3. Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture, stir in vanilla extract. Refrigerate until partially set, about 30 minutes.

  4. Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream, stir in blueberries. Spread blueberry cream evenly over crust, sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.

Recipe Yield

12 servings

Recipe Note

A delicious blueberry dessert with a graham cracker crust and fresh blueberries.

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