Buttermilk adds creaminess and a nice tang to this orange gelatin salad with fresh peaches and blueberries, and is served with a simple orange sour cream sauce.

Blueberry Peach Salad

1 (6-ounce) package orange-flavored gelatin
1/3 cup granulated sugar
1 teaspoon finely shredded orange peel
2 1/4 cups orange juice - divided use
2 cups buttermilk
1 (8-ounce) can crushed pineapple, drained
2 medium peaches, peeled and chopped (1 cup)
1 cup fresh or frozen unsweetened blueberries, thawed
1 (8-ounce) carton sour cream

1. In a medium saucepan combine gelatin and sugar; stir in orange peel and 2 cups of the orange juice. Cook and stir until gelatin is dissolved; cool. Stir in buttermilk. Chill until partially set. Fold in fruit; spoon into 10 individual molds. Chill for 6 hours or until firm.
2. Combine sour cream and remaining orange juice; chill.
3. To serve: Unmold salad; serve with sour cream mixture.

Makes 10 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.