Instructions: Drain blueberries. Save juice; add enough cold water to make 3/4 cup.

Dissolve gelatin in the 1 cup of hot water, add blueberry juice. Refrigerate until partially set.

Mix the blueberries and one half of the gelatin mixture and pour into a salad mold. Refrigerate.

Whip remaining gelatin until fluffy, add cheese, and beat until smooth. Stir in nuts. Spread whipped gelatin mix over blueberry layer. Chill until firm.

This recipe yields 8 servings.

Serving size: 1/2 cup.

Comments: This is lovely served on tender lettuce leaves and decorated with a wreath of fresh fruit such as melon balls. Suitable for a light lunch, an elegant buffet, or a spectacular dessert (minus the lettuce).

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