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Receta Blueberry Lemon Charlotte
by Global Cookbook

Blueberry Lemon Charlotte
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. Cut cake in 14 (1/2-inch) slices. Cut each slice into 3x1-inch rectangles.
  3. 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.