Blueberry Lemon Charlotte
  • 2 packages (3 ounces each) lemon gelatin
  • 2 cups fresh blueberries, divided
  • 1-1/2 cups plain lowfat yogurt
  • 1 package (14 ounce 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. Serve with Blueberry Honey Sauce, if desired.

Yield: 8 portions

Per Portion: 257 calories, 6 g protein, 1 g fat, 55 g carbohydrate

Blueberry Honey Sauce

* 1/2 cup honey
* 1/4 teaspoon ground ginger
* 1 cup fresh blueberries
* 2 tablespoons fresh lemon juice

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.

Yield: 1 cup

Per 1-tablespoon portion: 38 calories, 0 g protein, 0 g fat, 10 g carbohydrate