** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes.
2. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes.
3. Let cool completely. Add blueberries and sugar; process at high speed until blended.
4. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
5. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Blueberries, MSG, Natural Sweeteners allergies.
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