INGREDIENTS:12 ounces raspberry-flavored gelatin
10 cups (5 pints) fresh blueberries, divided
½ cup sugar
3 cups heavy whipping cream DIRECTIONS:In a bowl, combine gelatin and 2 cups boiling water; stir until dissolved. Stir in 1 1/3 cups cold water until well-combined. Chill until set, about 1 hour.
Meanwhile, in a saucepan combine 3 cups of the blueberries, the sugar, and ¼ cup water. Bring mixture to a boil; cook until the berries burst, about 2 minutes. Cool. Fold 3 cups uncooked blueberries into the sauce. In a blender container, place remaining 4 cups blueberries; pulse until a chunky purée forms. Add dissolved gelatin; pulse just to combine. Pour mixture into a large bowl. In another bowl, beat cream until soft peaks form. Fold ¼ of the cream into the blueberry mixture; fold in remaining cream.
Spoon half of the blueberry sauce into 16 8-ounce glasses, dividing evenly. Top with half the blueberry-cream mixture. Repeat once. Garnish with mint sprigs, if desired. NUTRITIONAL INFORMATION: SERVINGS:16 portions (about 14 cups) From: PHOTO CREDIT:Photo Credit: NORTH AMERICAN BLUEBERRY COUNCIL
