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Contest-Winning Blueberry Cream Dessert

Total Time

Prep: 20 min. + chilling


9 servings

Here is a tasty, cool treat I especially enjoy serving for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season.—Harold Kruspe, Hall, New York


  • 1 cup sour cream
  • 3/4 cup blueberry yogurt
  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 3/4 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup heavy whipping cream, whipped


  1. In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved.
  2. Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set.
  3. Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-in. square dish; set aside.
  4. Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers.

Nutrition Facts

1 piece: 288 calories, 16g fat (10g saturated fat), 48mg cholesterol, 175mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 3g protein.

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