1 pk (small) lemon gelatin
3/4 c Boiling water
1 Lemon (juice and rind)
1/2 c Sugar
1 1/2 c Fresh or frozen blueberries
1 – 13 oz. can evaporated
-milk, chilled
1 Baked 8 inch pastry shell
Phillip Graebing wrote that he had lost his blueberry recipes. I have a
cookbook called “The Blueberry Connection” – 209 pages of nothing but
blueberry recipes. Being it’s that time of the year, hopefully some of the
following will refresh Phillip’s files
Dissolve gelatin in boiling water. Add sugar, juice and lemon rind. Chill
until syrupy. Whip chilled milk. Fold berries and whipped milk into chilled
syrup mixture. Pour into baked pie shell. Chill. Ymmmy! “The cultivated
blueberry has been on the market for only about 45 years. It is, indeed, a
20th century child.”
Yields
1 Servings
