Blueberry-Lemon Wisp Recipe

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Yield: 10 to 12 servings

Crust

• 2 cups crushed gingersnaps
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 1 teaspoon ground cinnamon
• 1 tablespoon brown sugar

Preheat the oven to 350 degrees F. To make the crust, in a medium-size bowl, combine the gingersnaps, pecans, butter, cinnamon, and brown sugar, mixing well with a fork. Pat evenly into a 10-inch springform pan. Bake for 10 minutes, or until lightly browned.

Filling

• 2 envelopes unflavored gelatin
• 1/2 cup orange juice
• 1 pint Maine wild blueberries
• 2 packages (8 ounces each)
• light cream cheese
• 1 container (8 ounces)
• low-fat blueberry yogurt
• 1 container (8 ounces) low-fat lemon yogurt
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon lemon juice

To make the filling, in a small saucepan over low heat, dissolve the gelatin in the orange juice, stirring until completely dissolved. Rinse the blueberries, drain, and set aside. Reserve 1/2 cup for garnish. In a medium-size bowl, blend the cream cheese, blueberry and lemon yogurts, sugar, vanilla, and lemon juice. With the electric mixer running at low speed, slowly add the orange juice--gelatin mixture. Mix at medium speed for about 2 minutes. Gently fold in the blueberries by hand. Pour into the prepared crust and chill for several hours until set.

Topping

• 1 cup whipping cream
• 4 to 5 tablespoons
• confectioners' sugar
• 2 teaspoons lemon juice
• grated lemon rind for garnish

To make the topping, in a small bowl, whip the cream until stiff and slowly blend in the confectioners' sugar and lemon juice. To serve, gently run a knife around the rim of the springform pan. Remove the outside form and transfer the wisp to a serving plate. Using a pastry bag, pipe the whipped cream around the base and top of the cake. Garnish with the reserved blueberries and grated lemon rind.