Blueberry-lemon Charlotte
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Cakes, Eat-lf mail, Fruits, Low fat | 8 | Servings | |
INGREDIENTS
| 2 | Lemon Gelatin Powder, 3 Oz | |
| Each | ||
| 2 | c | Boiling Water |
| 2 | c | Fresh Blueberries, Dived |
| 1 1/2 | c | Plain Lowfat Yogurt |
| 14 | oz | Nonfat Pound Cake |
| Blueberry Honey Sauce, See | ||
| Recipe |
INSTRUCTIONS
In 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 yogurt until smooth. Cut cake in 14 (1/2-inch) slices. Cut each slice into 3x1-inch rectangles. Arrange rectangles upright around edge of an 8-inch spring-form 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. 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 EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 20, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 23.6mg
Potassium: 45.6mg
Carbohydrates: 32.2g
Fiber: 1.1g
Sugar: 1.5g
Protein: 4.2g