1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1/4 tsp. grated lemon rind
2 tbsp. lemon juice
3/4 c. cold water
2 egg whites
1 (9 oz.) pkg. frozen unsweetened blueberries, thawed
1 tbsp. cornstarch
1/2 c. cold water
2 tbsp. sugar
Several drops of vanilla extract

Dissolve gelatin in boiling water in large bowl. Add lemon rind, lemon juice and 3/4 cup cold water. Chill until partially set. Add egg whites. Beat with mixer for 1 to 2 minutes or until light and fluffy. Pour into eight 5 ounce custard cups. Chill until firm; mixture may separate slightly. Crush 1/2 cup blueberries in saucepan. Stir in mixture of cornstarch and remaining 1/2 cup cold water. Add sugar.

Cook over medium heat until thick and bubbly, stirring constantly. Coo for 1 minute longer, stirring constantly. Remove from heat. Stir in remaining blueberries and vanilla. Chill in refrigerator. Unmold gelatin onto dessert plates. Spoon blueberry sauce over each. Yield: 8 servings.