Low-fat Blueberry Lemon Charlotte

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 (3 ounce) packages lemon gelatin
• 2 cups fresh blueberries, divided
• 1 1/2 cups plain low-fat yogurt
• 1 fat-free pound cake
• 1/2 cup honey
• 1/4 teaspoon ground ginger
• 1 cup fresh blueberries
• 2 tablespoons fresh lemon juice

Recipe

• 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 the cake into 14 (1/2-inch) slices.
• 4 cut each slice into 3 × 1-inch rectangles.
• 5 arrange rectangles upright around edge of an 8-inch springform pan.
• 6 arrange remaining pieces to cover bottom of pan.
• 7 spoon in blueberry-yogurt filling.
• 8 scatter remaining 1/2 cup blueberries over top.
• 9 cover and chill until firm, about 2 hours.
• 10 serve with blueberry honey sauce, if desired.
• 11 to make the blueberry honey sauce:.
• 12 in a small saucepan, combine honey and ginger and bring to a boil.
• 13 stir in blueberries and return to a boil.
• 14 remove from heat and stir in lemon juice.
• 15 transfer mixture to a blender container and whirl until smooth.
• 16 serve over blueberry lemon charlotte or spoon over cut-up fruits.