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Add a photoServings: 8
Ingredients
- 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
Directions
- In large bowl, combine lemon gelatin with 2 c. boiling water, stirring constantly till completely dissolved, about 2 min. Stir in 1 1/2 c. of the blueberries and yogurt till 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 pcs to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 c. blueberries over top. Cover; refrigeratetill hard, about 2 hrs. Serve with blueberry honey sauce, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 28 | |
| Calories from Fat 13 | 46% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 24mg | 1% |
| Potassium 71mg | 2% |
| Total Carbs 2.14g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.14g | 1% |
| Protein 1.59g | 3% |
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