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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 cups fresh or frozen blueberries
  • 1 20 oz. can no-sugar-added crushed pineapple, drained (reserved drained liquid)
  • 3 small boxes strawberry sugar-free gelatin
  • 1 8 oz. package fat free cream cheese
  • 1 8 oz. fat free sour cream
  • 1/2 cup granulated sugar substitute
  • 1/2 cup pecan pieces
  • 1 tsp. vanilla
Microwave blueberries for 5 minutes in enough water to cover them. Drain pineapple, saving liquid. Stir gelatin into 3 cups of boiling liquid (the liquid from the drained pineapple plus water to make 3 cups). Mix blueberries and pineapples with liquid. Refrigerate until set.
Mix cream cheese, sour cream, Splenda, pecan pieces and vanilla. Spread over the set gelatin mixture. Refrigerate until serving time.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Rives S. Brown Realtors - Click for Website
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