The Power Line Magazine - June/July 2014 Issue - Cooking with Love and Memories

Compliments of Wilma Shannon (The Shannons)
Cooking With Love & Memories

Blueberry Salad

1 (21-oz.) can blueberry pie filling
(can use fat-free) or 2 c. fresh blueberries instead of pie filling (your choice)
1 (20-oz.) can crushed pineapple, undrained
2 (3-oz.) pkgs. grape gelatin (can use sugar free)
½ c. grape soda (can use diet)
1 ½ c. hot water
1 tsp. grated orange zest or 1 T. orange juice
Lettuce leaves (opt.)

Directions:

In a large mixing bowl combine gelatin and water; stir until gelatin is dissolved.
Stir in diet grape soda and let cool for 3-4 minutes.
Stir in blueberry pie filling, crushed pineapple, orange zest or orange juice; mix thoroughly and pour mixture into a 13x9-inch dish (I use a glass dish).
Cover with plastic wrap and refrigerate until firm (about 3-4 hours).

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