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Blueberry Spread

Author/Submitted by:
Servings: 32
Categories: Desserts / Low-Fat/Low-Cal

1  tablespoon  Unflavored gelatin (1 pkg)
1/3  cup  Cold water
3  cups  Blueberries, lightly crushed
1/2  teaspoon  Ground ginger
2  tablespoons  Granulated sugar
4  teaspoons  Lemon juice
1  teaspoon  Grated lemon rind

In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved. Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 min or until fruit is tender; stir occasionally. Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set. Store in refrigerator for up to 1 month or for 1 year in the freezer. Makes 2 cups. Preparation 10 min, cook about 5 min. Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup, replace lemon rind with 1/2 tsp nutmeg Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal. Source: Choice Menus by Marjorie Hollands & Margaret Howard 1993 Canadian Diabetes Assoc. Shared & Blueberry tested by Elizabeth Rodier Aug 93.

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