Free Issue! Try Saltscapes Magazine before you buy. Download Now

Jellied Blueberry Salad


1    (14-ounce/398 mL) can crushed pineapple
2    (3-ounce/85 g) packages lemon-flavoured gelatin
1    cup (250 mL) boiling water
3/4     cup (175 mL) pineapple or orange juice (approximate)
2     cups (500 mL) fresh or frozen blueberries (thaw and drain, if frozen)
1    (8-ounce/250 g) package cream cheese, softened
1/4     cup (50 mL) granulated sugar
1    cup (250 mL) drained yogurt (see Note, below)
1    teaspoon (5 mL) vanilla
1/2    cup (125 mL) chopped pecans or walnuts


Drain crushed pineapple. Reserve juice; set aside.

In a medium bowl, dissolve gelatin in boiling water, stirring well. To the reserved pineapple juice, add enough extra liquid (pineapple juice, orange juice or cold water) to measure 1 cup (250 mL). Add to gelatin mixture, stir well, and refrigerate for 20 minutes. Stir again, and return to refrigerator until mixture is almost set, another 20 or 25 minutes. Add drained pineapple and blueberries, mixing gently. Turn into a 12- x 8-inch (30 x 19-cm) baking dish and refrigerate until firm, about 45 to 50 minutes.

In mixer bowl, with mixer set at high speed, beat cream cheese and sugar until light and fluffy. Add drained yogurt and vanilla; stir to combine. Spread evenly over firmed gelatin. Sprinkle with chopped nuts. Return to refrigerator for at least 1 hour, longer is better.

Cut into squares to serve, either as a salad or dessert. Cover leftovers and refrigerate for up to 5 days.
Makes 12 servings.

Note: To make drained yogurt, spoon plain yogurt into a sieve lined with a paper coffee filter. Place over a bowl, cover, and refrigerate overnight. Discard or reserve the resulting liquid for another use.

Jellied Blueberry Salad

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.