Blueberry-Lemon Charlotte
I
ngredients2 (3-ounce) packages lemon gelatin
2 cups fresh blueberries, divided
1 1/2 cups plain lowfat yogurt
1 (14-ounce loaf) fat-free "pound" cak
Blueberry Honey Sauce (recipe follows)
BLUEBERRY HONEY SAUCE
1/2 cup honey
1/4 teaspoon ground ginger
1 cup fresh blueberries
2 tablespoons fresh lemon juice
Directions
1. In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes.
2. Stir in 1 1/2 cups of the blueberries and the yogurt until smooth.
3. Cut cake into 14 (1/2-inch) slices. Cut each slice into 3"1-inch rectangles.
4. Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan.
5. Spoon in blueberry-yogurt filling.
6. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours.
Serve with Blueberry Honey Sauce, if desired.
BLUEBERRY HONEY SAUCE
In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits.
Yield: 1 cup
Brandon Kelley
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