Low Fat Blueberry Lemon Charlotte

A friend of mine who lives up north and grows her own blueberries developed this when she decided to go on a diet.

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 the cake into 14 slices.

Cut each slice into 3 1-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 and chill until firm , about 2 hours.

Serve with blueberry honey sauce , if desired.

To make the blueberry honey sauce:.

In a small saucepan , combine honey and ginger and bring to a boil.

Stir in blueberries and return to a boil.

Remove from heat and 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.

lemon gelatin, fresh blueberries, plain low-fat yogurt, fat-free pound cake, honey, ground ginger, fresh lemon juice