Ingredients
Instructions
About This Recipe
Recipe: Blueberry-Lemon Charlotte
Ingredients
- 2 packages (3 ounces each) lemon gelatin
- 2 cups fresh blueberries, divided
- 1-½ cups plain lowfat yogurt
- 1 package (14 ounce loaf) fat-free “pound” cake
- Blueberry Honey Sauce (recipe follows)
Instructions
- In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes
- Stir in 1-½ cups of the blueberries and the yogurt until smooth
- Cut cake in 14 (½-inch) slices
- Cut each slice into 3 x1-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 ½ cup blueberries over top
- Cover and chill until firm, about 2 hours
- Serve with Blueberry Honey Sauce, if desired
Quick notes
Per Portion: 257 calories, 6 g protein, 1 g fat, 55 g carbohydrate
Number of servings (yield): 8
Blueberry Honey Sauce
Ingredients
- ½ cup honey
- ¼ teaspoon ground ginger
- 1 cup fresh blueberries
- 2 tablespoons fresh lemon juice
Instructions
- 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
Quick notes
Yield: 1 cup
Per 1-tablespoon portion: 38 calories, 0 g protein, 0 g fat, 10 g carbohydrate