YIELD: 8 2 3 oz. packages lemon gelatin 2 cups fresh blueberries 1½ cups plain lowfat yogurt 1 14 oz. loaf fat-free pound cake Blueberry Honey Sauce (recipe follows) 1. In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1 ½ cups of the blueberries and the yogurt until smooth. 2. Cut cake in 14 (½") slices. Cut each slice into 3×1" rectangles. Arrange rectangles upright around edge of 8” springform pan; ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.