Yield: 1 Servings
|1 pack||(small) lemon gelatin|
|¾ cup||Boiling water|
|1||Lemon (juice and rind)|
|1½ cup||Fresh or frozen blueberries 13 oz. can evaporated milk, chilled|
|1||Baked 8 inch pastry shell|
Phillip Graebing wrote that he had lost his blueberry recipes. I have a cookbook called "The Blueberry Connection" - 209 pages of nothing but blueberry recipes. Being it's that time of the year, hopefully some of the following will refresh Phillip's files Dissolve gelatin in boiling water. Add sugar, juice and lemon rind. Chill until syrupy. Whip chilled milk. Fold berries and whipped milk into chilled syrup mixture. Pour into baked pie shell. Chill. Ymmmy! "The cultivated blueberry has been on the market for only about 45 years. It is, indeed, a 20th century child."
Posted to EAT-L Digest 24 Aug 96 From: Pat Belanger <cookie@...> Date: Sun, 25 Aug 1996 19:25:44 -0700