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; ...
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