in a large bowl , combine lemon gelatin with 2 cups boiling water , stirring constantly until completely dissolved , about 2 minutes', 'stir in 1 1 / 2 cups of the blueberries and the yogurt until smooth', 'cut the cake into 14 slices', 'cut each slice into 3 1-inch rectangles', 'arrange rectangles upright around edge of an 8-inch springform pan', 'arrange remaining pieces to cover bottom of pan', 'spoon in blueberry-yogurt filling', 'scatter remaining 1 / 2 cup blueberries over top', 'cover and chill until firm , about 2 hours', 'serve with blueberry honey sauce , if desired', 'to make the blueberry honey sauce:', 'in a small saucepan , combine honey and ginger and bring to a boil', 'stir in blueberries and return to a boil', 'remove from heat and stir in lemon juice', 'transfer mixture to a blender container and whirl until smooth', 'serve over blueberry lemon charlotte or spoon over cut-up fruits'

in a large bowl , gently toss bisquick mix , sugar and blueberries', 'if you have a fresh lemon , you can also add 1 t', 'lemon zest for a great flavor boost', 'set aside dry mixture', 'in a 1 cup measure , whisk milk and egg together', 'pour liquids into bisquick bowl and use a fork to mix things together gently', 'use a large cookie scoop to portion out 8 dollops of dough onto parchment paper', 'use wet fingers to flatten each scone slightly', 'bake 400 degrees for 10 minutes or until edges are browning', 'glaze: mix lemon juice with confectioners sugar to achieve a thin consistency', 'drizzle over cooled scones'

preheat broiler', in a small bowl , combine ricotta cheese and confectioner's sugar, 'set aside', 'in another small bowl , combine blueberries and strawberries', 'arrange tortilla on a broiler pan', 'brush with butter and sprinkle with cinnamon sugar', 'broil about 6 inches from heat source , until lightly browned , about 3 minutes', 'cool slightly', 'spread ricotta mixture on the tortilla', 'top with blueberry mixture and then sprinkle with coconut'

heat oven to 350 degrees', 'lightly grease or spray 8 or 9-inch cake pan', 'mix flour , baking powder , and salt in small bowl', 'in medium bowl , beat egg whites at medium speed until frothy', 'gradually add 1 / 4 cup of the sugar , beating until stiff peaks form', 'in large bowl with same beaters , beat remaining 1 / 4 cup sugar and veg oil spread until light and fluffy', 'with mixer on low speed , alternately beat in flour mixture and milk until blended', 'stir in vanilla and 1 / 3 of the egg white mixture', 'fold in remaining egg whites until no white streaks remain', 'pour into pan and bake 35 min', ', or until toothpick inserted in center comes out clean', 'cool in pan on wire rack 10 minutes', 'turn out on rack to cool completely', 'while cake is baking make filling and glaze', 'filling: prepare pudding according to package directions , using the 1 1 / 2 cup milk', 'refrigerate 30 minutes , or until thickened', 'glaze: mix sugar , cocoa , and cornstarch in small saucepan', 'stir in milk and bring to boil over medium heat', 'cook 1 minutes , stirring constantly , or until slightly thickened', 'refrigerate 20 minutes to cool', 'to assemble cake: with serrated knife , cut cake in half horizontally', 'place bottom layer , cut side up , on serving platter', 'spread filling over top and top with remaining layer of cake , cut side down', 'spread glaze over top , letting some of the glaze drip down sides', 'chill 3 hours or until glaze sets'

mix all ingredients together and bake at 425 degrees for 17 minutes', 'i use the large muffin tins'

add ingredients to pan in order listed according to bread machine instructions', 'program as desired'