We happened upon this recipe in a Reader's Digest Healthy Heart cookbook. It is really yummy! And since the kids love blueberries...they had purple lips, mouth and clothes...oops. We did not do the additional blueberries and sour cream on top.

Blueberry Bavarian

1 c. low-fat milk
¼ c. non-fat dry milk
2 pkgs (12 oz each) frozen blueberries, thawed
½ c. plus 1 T sugar
¼ t. salt
1 c. fat-free sour cream
1 packet unvlavored gelatin
¼ c. cold water
½ c. fresh blueberries (opt)

1. Combine milk and dry milk in small bowl and whisk until well blended. Place in freezer for up to 30 min.

2. Combine frozen blueberries, ½ c. sugar, and salt in medium saucepan over low heat. Bring to a simmer and cook until sugar has dissolved, berries have broken up, and mixture has reduced to 2 ¼ c, about 10 min. Let cool to room temperature. Stir in 2/3 c. sour cream.

3. Sprinkle gelatin over cold water in heatproof measuring cup. Let stand 5 min. to soften. Set measuring cup in small saucepan of simmering water, and heat until gelatin has melted, about 2 min. Let cool to room temp.

4. With an electric mixer, beat chilled milk until thick, soft peaks form. Beat in remaining 1 T. sugar until stiff peaks form. Beat in gelatin mixture.

5. Fold milk mixture into blueberry mixture. Spoon into 6 dessert bowls or glasses. Chill until set, about 2 hours. This next part is optional: at serving time, top each with a dollop of remaining sour cream and fresh blueberries.

202 cal. Per serving