Blueberry Salad Mold
1 (15 oz.) can blueberries, packed in water without sugar
1 (3 oz.) pkg. sugar-free lemon gelatin
1 c. boiling hot water
1 c. non-fat ricotta cheese
1/4 c. chopped walnuts
Drain blueberries. Save juice; add enough cold water to make 3/4 cup. Dissolve gelatin in hot water; add blueberry juice. Refrigerate until partially set. Mix the blueberries and half of the gelatin mixture and pour into a salad mold. Refrigerate. Whip remaining gelatin until fluffy; add cheese, and beat until smooth. Stir in nuts. Spread whipped gelatin mix over blueberry layer. Chill until firm. Makes 8 (1/2 cup) servings.
Nutritional information per serving: 66 calories, 2 grams fat (trace saturated fat), 0 milligrams cholesterol, 10 milligrams sodium, 7 grams carbohydrate, 2 grams dietary fiber, 5 grams protein.
Dietary exchanges: 1 lean meat, 1/2 fruit.
Recipe source: The Healthy Homestyle Cookbook,