Blueberry Lemon Charlotte
By á-36147
Rate this recipe
4.3/5
(9 Votes)
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
You'll also love
- Chicken macaroni salad 4.3/5 (9 Votes)
- Roasted Asparagus and Mushrooms 4.3/5 (9 Votes)
- Baked Orange Roughy Italian-Style 4.3/5 (9 Votes)
- Sparkling Cranberry White... 3.9/5 (54 Votes)
- Cherry-Blueberry Crisp 4.1/5 (12 Votes)
- Carrot Orange Juice 4.3/5 (10 Votes)
- Blueberry Bundt Cake with Lemon... 4.1/5 (26 Votes)
- Uchiko Brussels Sprouts with Lemon... 4/5 (33 Votes)
Review this recipe