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Blueberry-Lemon Charlotte

MyCookbook Recipe Database
MyCookbook Member: issa8814
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Ingredients for 4 Portions

    1 pkg (3 ounces each) lemon gelatin
    1 cups Fresh blueberries, divided
    3/4 cups Plain lowfat yogurt
    1/2 pkg (14 ounce loaf) fat-free "pound" cake

    Procedure:

    1. Blueberry Honey Sauce
    2. In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring
    constantly until completely dissolved, about 2 minutes.
    3. Stir in 1-1/2 cups of the blueberries and the yogurt until smooth.
    4. Cut cake in 14 (1/2-inch) slices.
    5. Cut each slice into 3 x1-inch rectangles.
    6. Arrange rectangles upright around edge of an 8-inch springform pan; arrange
    remaining pieces to cover bottom of pan.
    7. Spoon in blueberry-yogurt filling.
    8. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm,
    about 2 hours.
    9. Serve with Blueberry Honey Sauce, if desired.
    10. Per Portion: 257 calories, 6 g protein, 1 g fat, 55 g carbohydrate
    11. Courtesy of: North American Blueberry Council - blueberry.org


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