Directions:
- 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 into 14 slices, 1/2 inch each. Cut each slice into 3-inch by 1-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 and chill until firm, about 2 hours. Serve with blueberry honey sauce.
- -
- 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, and stir in lemon juice. Transfer mixture to a blender container and whirl until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.05 Kcal (1357 kJ) | ||
| Calories from fat | 26.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 2.76mg | 1% | |
| Sodium | 455.36mg | 19% | |
| Potassium | 193.57mg | 4% | |
| Total Carbs | 68.65g | 23% | |
| Sugars | 47.02g | 188% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 197.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 179.37 Kcal (751 kJ) | ||
| Calories from fat | 14.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 4% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 1% | |
| Sodium | 252.06mg | 19% | |
| Potassium | 107.15mg | 4% | |
| Total Carbs | 38g | 23% | |
| Sugars | 26.02g | 188% | |
| Dietary Fiber | 0.89g | 6% | |
| Protein | 3.46g | 13% | |
| Vitamin C | 3.7mg | 11% | |
| Iron | 0.5mg | 6% | |
| Calcium | 109.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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