Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can complement a roast or prime rib as well.
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 8 hrs 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons butter, melted
- ¼ cup white sugar
- ¾ cup cold water
- ½ cup white sugar
- 1 (.25 ounce) package unflavored gelatin
- 1 cup sour cream
- 1 (8 ounce) container blueberry-flavored yogurt
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 cup blueberries
Instructions
- Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
- Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
- Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
- Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 120 mg |
| Sugars | 18 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Made this dessert gluten free and dairy free (substituted gluten free graham crackers, almond milk yogurt, cool whip for cream, and cream of cocunut for sour cream). Using a glass pie plate, I topped with blueberries, raspberries and strawberries. It was just delicious and a hit for Easter dinner.
I didn’t have blueberry yogurt, so I cooked about a cup of blueberries with the gelatin and sugar, pureed and sieved it into the dairy mixture then added another cup of raw berries at end. So cool, creamy, delightful!
Followed the recipe just about to the T, but I couldn’t find an 8 oz container of the yogurt, so I used two 5.3 oz containers and did not change any other ratios and it turned out great! I did make more of the crust to put on the sides of the pie pan, the original amount only filled the bottom. It was a hit!
I really liked this, and got pretty good reviews from family. I did take shortcuts, and still really enjoyed it. I used a store-bought graham cracker pie crust. The filling was a little bit more than the pie crust could hold, so I just put the rest in a container in the fridge – a nice little treat! I also used cool whip instead of whipping my own cream. Also, I substituted plain greek yogurt for the sour cream, and therefore reduced the granulated sugar by a tiny bit. Even with the shortcuts, it was still a light, not-too-sweet, fresh tasting dessert.
This was a big hit at a dinner party. A nice, light summertime dessert . To make it more healthful, I substituted Fage Greek yogurt for the sour cream. It’s slightly sweeter, so consider using a little less sugar. Also, I used an additional 1/2 cup of blueberries. I may use the whole pint next time (or put some on the side, as shown in the picture). I also may try shortcuts — already made whipped cream and graham cracker crust. Kind of hate to tamper with it though — delicious!
If you are looking for a light, refreshing and delicious dessert for these hot summer days, try this recipe. You’ll love it. I couldn’t find an 8 oz. blueberry yogurt, so I used two 6 oz. containers and adjusted the sour cream accordingly. It was perfect.
This was so easy to make and a hit at Easter dinner. It is very simple and not overly sweet. I made the whipped cream using heavy cream, but I suspect that you could buy a whipped cream to make it even easier. Very tasty!