Blueberry Lemon Charlotte Recipe

• 2 pkt Lemon Gelatin Pwdr 3 Ounce Each
• 2 c. Boiling Water
• 2 c. Fresh Blueberries Dived
• 1 1/2 c. Plain Lowfat Yogurt
• 14 ounce Nonfat Lb. Cake Blueberry Honey Sauce See Recipe

1. In large bowl, combine lemon gelatin with 2 c. boiling water, stirring constantly till completely dissolved, about 2 min.
2. Stir in 1 1/2 c. of the blueberries and yogurt till smooth.
3. Cut cake in 14 (1/2-inch) slices.
4. Cut each slice into 3x1-inch rectangles.
5. Arrange rectangles upright around edge of an 8-inch spring-form pan; arrange remaining pcs to cover bottom of pan.
6. Spoon in blueberry-yogurt filling.
7. Scatter remaining 1/2 c. blueberries over top.
8. Cover; refrigeratetill hard, about 2 hrs.
9. Serve with blueberry honey sauce, if you like.

lemon gelatin, boiling water, blueberries, yogurt, honey sauce

Taken from cookeatshare.com/recipes/blueberry-lemon-charlotte-88058 (may not work)