Receta Blueberry Lemon Charlotte
Ingredientes
|
|
Direcciones
- 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.