Recipe - Blueberry-Lemon Charlotte

2 pack Lemon Gelatin Powder; 3 Oz
Each
2 cup Boiling Water
2 cup Fresh Blueberries; Dived
1 One half cup Plain Lowfat Yogurt
14 ounce Nonfat Pound Cake
Blueberry Honey Sauce; See
Recipe

In large bowl, combine lemon gelatin with 2 cups boiling water,
stirring constantly until completely dissolved, about 2 minutes. Stir
in 1 One half cups of the blueberries and yogurt until smooth.

Cut cake in 14 (1/2inch) slices. Cut each slice into 3x1inch
rectangles. Arrange rectangles upright around edge of an 8inch
springform pan; arrange remaining pieces to cover bottom of pan.
Spoon in blueberryyogurt filling. Scatter remaining One half cup
blueberries over top. Cover; chill until firm, about 2 hours. Serve
with blueberry honey sauce, if desired.

Nutrition information per serving: 257 calories, 6 g protein, 1 g
fat, 2.5 mg. cholesterol, 1.8 g fiber, 294 mg sodium.

http://www.tennessean.com/

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Jul 20,
1999, converted by MM_Buster v2.0l.