Low-Fat Blueberry Lemon Charlotte |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A friend of mine who lives up north and grows her own blueberries developed this when she decided to go on a diet. Ingredients:
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 |
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 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.
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