Recipe of the Week–Blueberry Jello Mold

Ingredients:

1.    1 15 oz. can Wild Blueberries in light syrup – lightly mash, drain and save liquid
2.    1 large package, Lemon Jello
3.    Approximately 2 cups canned pineapple juice – see recipe
4.    1 small banana, mashed
5.    ½ pint heavy whipping cream
6.    1 10 oz. package, frozen blueberries – for decoration
7.    fresh mint leaves – for decoration

Directions:

Measure about 2 cups of pineapple juice and add reserve liquid from blueberries…you want to make a total of 3 cups liquid.

Pour half of juice mixture into small saucepan (1 ½ cups).

Heat liquid until just before boil.

Empty powdered Jello into heat resistant bowl. Pour hot liquid into Jello powder and stir until completely dissolved. Add remaining cool liquid and mix.

Add mashed banana and mashed blueberries to liquid.

Place mixture into refrigerator until it begin to jell.

NOTE: you can hasten process by putting mixture into freezer but stir periodically so it doesn’t get leathery bottom.

Just before Jello is set, remove from refrigerator. Gently fold in ½ pint whipping cream that has been beaten stiff.

Pour mixture into oiled mold and refrigerate until firm.

When firm, unmold the Jello mold and garnish with frozen blueberries and fresh mint leaves.

Jennifer Waagenaar, Canoga Park

It’s blueberry season in Ventura County!

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