Low-Fat Blueberry Lemon Charlotte

1. 1

   In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes.

2. 2

   Stir in 1 1/2 cups of the blueberries and the yogurt until smooth.

3. 3

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

4. 4

   Cut each slice into 3 x 1-inch rectangles.

5. 5

   Arrange rectangles upright around edge of an 8-inch springform pan.

6. 6

   Arrange remaining pieces to cover bottom of pan.

7. 7

   Spoon in blueberry-yogurt filling.

8. 8

   Scatter remaining 1/2 cup blueberries over top.

9. 9

   Cover and chill until firm, about 2 hours.

10. 10

    Serve with Blueberry Honey Sauce, if desired.

11. 11

    To make the Blueberry Honey Sauce:.

12. 12

    In a small saucepan, combine honey and ginger and bring to a boil.

13. 13

    Stir in blueberries and return to a boil.

14. 14

    Remove from heat and stir in lemon juice.

15. 15

    Transfer mixture to a blender container and whirl until smooth.

16. 16

    Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits.

* Per serving · 4 servings · Values may vary.

No additional tips available.