2 (3 oz.) packages lemon flavored gelatin
2 cups fresh blueberries, divided
1-1/2 cups plain yogurt (regular or low-fat)
1 (14 to 16 oz.) store-bought ready-made pound cake (such as Sara Lee or Entenmann's)
Blueberry Honey Sauce (see recipe below)
Whipped Cream, (optional)
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 cake into 14 (1/2-inch) slices (you may have some pound cake left over which you can save for another day). Cut each slice into 3-inch x 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. If desired you may pipe whipped cream around edges of charlotte. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce (optional).
BLUEBERRY HONEY SAUCE
1/2 cup honey
1/4 teaspoon ground ginger
1 cup fresh blueberries
2 tablespoons fresh lemon juice
In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over charlotte or spoon over cut-up fruits.
Makes 1 cup sauce.
Makes 8 servings plus 1 cup sauce.
Source: The Internet
Date: August 13, 2006