Low Fat

Blueberry Lemon Charlotte
Low Fat Recipe

Ingredients:
2 (3-ounce) packages 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

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 cup of the blueberries and the yogurt until smooth.

Cut cake into 14 (1/2-inch) slices. Cut each slice into 3 × 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.