Blueberry Salad Mold

Source: The Healthy Homestyle Cookbook from the kitchen of American Diabetes Association

1 (15 ounce) can blueberries, packed in water without sugar
1 (3 ounce) package sugar-free lemon gelatin
1 cup boiling hot water
1 cup non-fat ricotta cheese
1/4 cup 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