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.

Exchanges Per Serving (Based on Sugar-Free Gelatin): 1 Lean Meat, 1/2 Fruit.

Nutrition Facts: Calories 66; Calories from Fat 27%; Total Fat 2g; Saturated Fat trace Cholesterol 0mg; Sodium 10mg; Carbohydrate 7g; Dietary Fiber 2g; Protein 5g.