Blueberry Lemon Charlotte

By á-36147

Ingredients

• 2 2 2 packages (3 ounces each) lemon gelatin
• 2 2 2 cups fresh blueberries, divided
• 1-1/2 1-1/2 1-1/2 cups plain lowfat yogurt
• 1 1 1 package (14 ounce loaf) fat-free “pound” cake
• Blueberry Honey Sauce (recipe follows)

Details

Adapted from google.ca

Preparation

Step 1

In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1-1/2 cups of the blueberries and the yogurt until smooth. Cut cake in 14 (1/2-inch) slices. Cut each slice into 3 x1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired.

Yield: 8 portions