| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Cakes, Eat-lf mail, Fruits, Low fat |
8 |
servings |
INGREDIENTS
| 2 |
pk |
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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