Blueberry Salad(Sugar-Free, Low-Fat) - cooking recipe

Ingredients

1 (15 oz.) can blueberries
1 (8 1/4 oz.) can crushed pineapple
2 pkg. raspberry sugar-free gelatin
1 c. boiling water
1 (8 oz.) pkg. fat-free cream cheese, softened
1 (8 oz.) fat-free sour cream
20 pkg. Equal
1 tsp. vanilla
1 c. chopped pecans

Preparation

Drain raspberries and pineapple, reserving liquid.
Dissolve gelatin in boiling water.
Add enough water to reserved liquid to make 1 3/4 cups.
Add to dissolved gelatin.
Pour into a 9 x 13-inch pan.
When gelatin is slightly thickened, fold in fruit. Chill until firm.