Molded Blueberry Salad1 package (6 oz.) black cherry flavored gelatin 2 cups boiling water 1 can (21 ounces) blueberry fruit pie filling 1/2 cup whipping cream, whipped Dissolve gelatin in boiling water. Stir in pie filling. Chill until slightly thickened. Fold in whipped cream. Refrigerate until set. Yogurt-Fruit Medley1 T. sugar 1 T. cornstarch 1 can (20 ounces) pineapple chunks, packed in juice 1/2 tsp. vanilla 1/2 to 1 cup plain yogurt 3 oranges, peeled and sectioned 1 cup seedless grapes 1 medium bananas, sliced In small saucepan, blend sugar and cornstarch. Drain pineapple, reserve 1 cup juice and combine with sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Reduce heat and boil 1 minute. Stir in vanilla. Cool 10 minutes. Blend pineapple mixture into yogurt. Combine fruit and mix lightly with dressing. Refrigerate. |
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