Blueberry-Lemon CharlotteBlueberry-Lemon Charlotte

Tara Fitzpatrick

YIELD: 8

2 3 oz. packages lemon gelatin
2 cups fresh blueberries
1½ cups plain lowfat yogurt
1 14 oz. loaf fat-free pound cake

Blueberry Honey Sauce (recipe follows)
1. In a large bowl, combine lemon gelatin with
2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1 ½ cups of the blueberries and the yogurt until smooth. 2. Cut cake in 14 (½") slices. Cut each slice into 3×1" rectangles. Arrange rectangles upright around edge of 8” springform pan; arrange remaining pieces to cover bottom of pan. 3. Spoon in blueberry/yogurt filling. Scatter remaining ½ cup blueberries over top. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired.

Blueberry Honey Sauce (YIELD 8 portions)
1⁄2 cup honey
1⁄4 tsp. ground ginger
1 cup fresh blueberries
2 Tbsps. fresh lemon juice

1. In small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice.
2. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry-Lemon Charlotte.

Photo and recipe: U.S. Highbush Blueberry Council