Delight your guests with this elegant, yet simple fruit dessert!
Author: US Highbush Blueberry Council, adapted by CalorieKing staff
Serves: 8 person(s)
Preparation Time: 20 mins
2 cup fresh blueberries, divided
1 1/2 cup plain low-fat yogurt
1 package (14 oz loaf) low-fat pound cake
1/4 cup honey (for sauce)
1/4 tsp ground ginger (for sauce)
1 cup fresh blueberries (for sauce)
2 Tbsp fresh lemon juice (for sauce)
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.
Serving suggestions are not included in the nutritional analysis.
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