Delight your guests with this elegant, yet simple fruit dessert!
Preparation Time: 20 mins
Cooking Time: 5 mins
Extra Time: 2 hrs
Yield: 8 x slices
BLUEBERRY-LEMON CHARLOTTE: 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 into 14 (1/2-inch) slices. Cut each slice into 3x1-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.
BLUEBERRY HONEY SAUCE: 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. Yield: 1 cup sauce.
Can replace low-fat pound cake loaf with fat-free "pound cake" loaf, if available. For a sweeter dessert, can use regular gelatin.
Serving suggestions are not included in the nutritional analysis.