Blueberry Peach Salad Recipe

• 1/2+ vegetable oil, optional
• 1 (6 ounce.) pkg. orange gelatin
• 1/3 c. sugar
• 1 teaspoon finely shredded orange peel
• 2 1/4 c. orange juice, divided
• 2 c. buttermilk
• 1 (8 ounce.) can crushed pineapple, liquid removed
• 1 c. peaches, peeled and minced (about 2 med.)
• 1 c. fresh (or possibly thawed, frzn) unsweetened blueberries
• 1 (8 ounce.) carton dairy lowfat sour cream

1. Wipe large gelatin mold or possibly 10 individual molds with vegetable oil, if you like.
2. In a medium saucepan combine gelatin and sugar.
3. Stir in orange peel and 2 c. orange juice.
4. Cook and stir till gelatin is dissolved 3-4 min.
5. Cold.
6. Stir in buttermilk.
7. Refrigeratetill partially set.
8. Mix in fruit; spoon into mold(s).
9. Refrigeratefor 6 hrs or possibly till hard.
10. In medium mixing bowl, combine lowfat sour cream and remaining orange juice.
11. Chill.
12. Remove salad from mold; serve with lowfat sour cream mix.
13. Makes 10 servings.

vegetable oil, orange gelatin, sugar, orange peel, orange juice, buttermilk, pineapple, peaches, fresh, sour cream

Taken from cookeatshare.com/recipes/blueberry-peach-salad-50005 (may not work)