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.
Serve with Blueberry Honey Sauce, if desired.
Portion: 257 calories, 6 g protein, 1
g fat, 55 g carbohydrate
* 1/2 cup honey
* 1/4 teaspoon ground ginger
* 1 cup fresh blueberries
* 2 tablespoons fresh lemon juice
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.
1-tablespoon portion: 38 calories, 0 g protein,
0 g fat, 10 g carbohydrate