Blueberry Lemon Charlotte
Low Fat Recipe
2 packages (3-ounce) lemon gelatin
2 cups fresh blueberries, divided
1-1/2 cups plain lowfat yogurt
1 14-ounce loaf fat free pound cake
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
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 cup of the blueberries and the yogurt until smooth.
Cut cake into 14 (1/2-inch) slices. Cut each slice into 3 x 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; chill until firm, about two hours. Serve with Blueberry Honey Sauce, if desired.
To make 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: 8 servings
Serving size: 2 tablespoons
Calories: 346; Fat: 2g; Protein: 7g; Carbohydrate: 78g; Fiber: 2g; Cholesterol: 3mg; Sodium: 260mg
Exchanges: 1/2 Lean Meat, 4-1/2 Other Carbohydrates, 1/2 Fruit