Blueberry Recipes from Razzle Dazzle Recipes
Low Fat Blueberry Lemon Charlotte Recipe
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Low Fat Blueberry Lemon Charlotte

Two 3 oz. packages lemon gelatin
2 C. fresh blueberries, divided
1 1/2 C. plain lowfat yogurt
1  (14 oz. loaf) fat-free “pound” cake

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 cups of the blueberries and the yogurt until smooth.

Cut cake in 14 (1/2-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 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours.

Yield: 8 portions

            

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