Summer is definitely here, even if it is weird weather where I live. We've had more rain this summer than we usually get all spring, summer, and fall combined. And we only had one week of 100+ (or close to it) temperatures. Still, I had cravings for a nice cool dessert that wasn't too heavy or hard to make. This is one of the few fruity-type salads I like, but probably because we serve it as dessert instead of salad.
Lemon Blueberry Fluff
1 c. lemon yogurt
1 8-oz tub of whipped topping (or whipped cream)
1 20-oz can blueberry pie filling (or use the recipe below for homemade)
Stir yogurt and whipped topping together. Blend in blueberry pie filling. Refrigerate for at least two hours.
Serve with graham crackers or gingersnaps or vanilla wafers.
Homemade Blueberry Pie Filling
*also good for pancake topping, waffle topping, or just eating
3 c. blueberries
1/2 c. sugar
3 T. cornstarch
1/3 c. water
Mix everything together and toss until well mixed. Cook over medium heat, stirring often, until mixture thickens and boils. Let cool.
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Keep it clean, keep it nice.