This layered dessert is attractive served in large "balloon" wineglasses or goblets. You'll need glasses that hold at least 12 ounces.
1/2 teaspoon unflavored gelatin
1/4 cup cold water
3 cups blueberries
2 tablespoons raspberry fruit spread
8 ounces fat-free cream cheese
1/4 cup reduced-fat sour cream
1/2 cup sugar
1/2 cup low-fat (2%) evaporated milk, chilled
1 In a small, heatproof bowl, sprinkle the gelatin over the water and let stand until softened, about 2 minutes. Set the bowl in a pan of simmering water and heat until the gelatin dissolves, about 3 minutes. Set aside to cool to room temperature.
2 Set aside 1/4 cup of the blueberries. In a medium bowl, combine the remaining blueberries and the fruit spread, tossing until well coated.
3 In a food processor, combine the cream cheese, 2 tablespoons of the sour cream, and ¼ cup of the sugar, and process until smooth.
4 In a medium bowl, with an electric mixer, beat the evaporated milk with the remaining 2 tablespoons sour cream and ¼ cup sugar until soft peaks form. Gradually beat in the cooled gelatin mixture.
5 Fold the cream cheese mixture into the evaporated milk mixture. Divide the blueberry-raspberry jam mixture among dessert bowls. Top with a layer of cheesecake mousse. Top the mousse with the reserved 1/4 cup blueberries. Chill until set, about 1 hour. Makes 4 servings
good source of: calcium, riboflavin, vitamin B12, vitamin C
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.