Blueberry Lemon Charlotte Recipe

1. 1

   In large bowl, combine lemon gelatin with 2 c. boiling water, stirring constantly till completely dissolved, about 2 min.

2. 2

   Stir in 1 1/2 c. of the blueberries and yogurt till smooth.

3. 3

   Cut cake in 14 (1/2-inch) slices.

4. 4

   Cut each slice into 3x1-inch rectangles.

5. 5

   Arrange rectangles upright around edge of an 8-inch spring-form pan; arrange remaining pcs to cover bottom of pan.

6. 6

   Spoon in blueberry-yogurt filling.

7. 7

   Scatter remaining 1/2 c. blueberries over top.

8. 8

   Cover; refrigeratetill hard, about 2 hrs.

9. 9

   Serve with blueberry honey sauce, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.