Blueberry Charlotte With Blueberry Honey Sauce |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Good enough to eat! Nice combination of refreshing flavors sure to please. Ingredients:
2 hour chill time |
2 packages (3 oz. each) lemon gelatin |
2 c. fresh blueberries |
1 1/2 c. plain low-fat yogurt |
1 14-oz. loaf pound cake |
blueberry honey sauce |
1/2 c. honey |
1/4 t. ground ginger |
1 c. fresh blueberries |
2 t/ 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. 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.
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3. Blueberry Honey Sauce
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5. 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.
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