Blueberry Zest
Heidi Nelson, E. Machias, ME and Dianne Finnegan, Jonespsort, ME
Beach Party, June 2012

2 C blueberries
1 C water
⅓ C sugar
1 heaping Tbsp. cornstarch
⅓ C water
1 20-oz. can crushed pineapple – drained
1 large box raspberry Jello
1 C boiling water

Bring to a boil: blueberries, 1 C water and ⅓ C sugar. Remove from burner.

Meanwhile mix ⅓ C water with 1 heaping Tbsp. cornstarch and add to hot blueberry mixture and let it cool a bit.

Next, add drained pineapple.

Finally, dissolve Jello in 1 C of water and add to entire mixture. Pour into mold or pan and chill.

Topping:

1 8-oz. pkg cream cheese
⅓ C sour cream
⅓ C Confectioners’ sugar

Mix together the above ingredients and spread over blueberry mixture after it has become firm. You may also put topping in separate bowl to serve alongside the blueberry zest.