Blueberry Cream Salad

Gelatin salads have always been a tradition for holidays in our family; we love them. It just doesn't seem like a family gathering at mom's without a favorite from childhood on the table, and there are many to choose from. This wonderful recipe is adapted from an older Better Homes and Gardens cookbook. The original recipe calls for a sour cream layer, which is the part that I changed to a much richer, denser layer made with cream cheese and whipping cream. What can I say, it's Easter, and having "rich" on the table is part of our family traditions. Blessings...
 

Recipe:

1 3-oz pkg. lemon gelatin

1 cup boiling water

1 1-lb. 5-oz. can blueberry pie filling

2 tbsps. fresh lemon juice

4 ounces low-fat cream cheese, softened
1/4 cup whipping cream, whipped stiff
1/4 tsp. ground nutmeg

1 tbsp. sugar

1. Dissolve gelatin in boiling water. Set aside to cool.

2. Stir in pie filling and lemon juice. Chill till partially set.

3. Spoon half the gelatin mixture into a 8 x 4-inch loaf pan. Chill till set. (Keep remaining gelatin at room temperature.)

4. In a small bowl, beat cream cheese, sugar and nutmeg together. Beat in whipped cream. Spread evenly over gelatin in the loaf pan. Top with layer of remaining gelatin.

5. Chill 4 to 5 hours or overnight till firm. Cut into squares to serve.

Yield: 8 servings

Note: This salad can not be molded. The top layer will slide right off the bottom layer; but as you can see from the picture, the salad does stay together very well for serving.
Note: The original recipe calls for combining 1/2 cup sour cream with the sugar for the middle layer. When I have made the salad this way I used low-fat sour cream and the calorie count for 8 servings was 136 calories each.

Yield: 8 servings
176 calories each for the updated version