Blueberry Raspberry Gelatin

• 1 package (.3 ounce) sugar-free raspberry gelatin
• 1 cup boiling water
• 3/4 cup cold water
• 1 cup fresh or frozen unsweetened blueberries, thawed
• 2 ounces reduced-fat cream cheese
• 1/4 cup fat-free sour cream
• Sugar substitute equivalent to 2 teaspoons sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pecans, toasted

1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set. Fold in blueberries. Transfer to an 8x4-in. loaf pan coated with cooking spray. Cover and refrigerate for 1 hour or until set.
2. For topping, in a small bowl, beat the cream cheese and sour cream until smooth. Stir in the sugar substitute and vanilla. Unmold gelatin; cut into six slices. Top each slice with topping and pecans.

sugar, boiling water, cold water, blueberries, cream cheese, sour cream, sugar substitute, vanilla, pecans

Taken from www.tasteofhome.com/recipes/blueberry-raspberry-gelatin/ (may not work)