Low-Fat Blueberry Lemon Charlotte

• 2 (3 ounce) packages lemon gelatin
• 2 cups fresh blueberries, divided
• 1 12 cups plain low-fat yogurt
• 1 fat-free pound cake
• 12 cup honey
• 14 teaspoon ground ginger
• 1 cup fresh blueberries
• 2 tablespoons fresh lemon juice

1. In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes.
2. Stir in 1 1/2 cups of the blueberries and the yogurt until smooth.
3. Cut the cake into 14 (1/2-inch) slices.
4. Cut each slice into 3 x 1-inch rectangles.
5. Arrange rectangles upright around edge of an 8-inch springform pan.
6. Arrange remaining pieces to cover bottom of pan.
7. Spoon in blueberry-yogurt filling.
8. Scatter remaining 1/2 cup blueberries over top.
9. Cover and chill until firm, about 2 hours.
10. Serve with Blueberry Honey Sauce, if desired.
11. To make the Blueberry Honey Sauce:.
12. In a small saucepan, combine honey and ginger and bring to a boil.
13. Stir in blueberries and return to a boil.
14. Remove from heat and stir in lemon juice.
15. Transfer mixture to a blender container and whirl until smooth.
16. Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits.

lemon gelatin, fresh blueberries, yogurt, cake, honey, ground ginger, fresh blueberries, lemon juice

Taken from www.food.com/recipe/low-fat-blueberry-lemon-charlotte-18822 (may not work)