Recipe: Blueberry-Lemon Charlotte with Blueberry Honey Sauce (no bake)

BLUEBERRY-LEMON CHARLOTTE

2 packages (3 ounces each) lemon gelatin
2 cups boiling water
2 cups fresh blueberries, divided use
1 1/2 cups plain lowfat yogurt
1 package (14 ounce loaf) fat-free pound cake
Blueberry Honey Sauce (recipe follows)

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; set aside.

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.

BLUEBERRY HONEY SAUCE
Makes 1 cup

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.

Makes 8 servings
Source: North American Blueberry Council