1 small pkg. sugar-free lemon flavored gelatin½ C. water 1/3 C. frozen lemonade concentrate (thawed) 1 12 oz. can low-fat evaporated milk 2 C. angel food cake (cubed) 1 T. sugar
Boil water, then in a large bowl, dissolve the lemon gelatin with water. Add the low-fat evaporated milk and lemon concentrate to the dissolved gelatin and stir together. Cover and place in the refrigerator. Chill mixture for 1-1 ½ hours.
While mixture is chilling, spray only the bottom of an 8-inch springform pan with a nonstick coating and place pan aside. With a serrated knife, cut crust off an angel food cake then cut remaining cake into cubes. Take cubes and arrange to cover the bottom of the springform pan.
After mixture has properly chilled, remove from refrigerator and beat mixture with an electric mixer on high speed for 5 minutes, or until mixture is fluffy. Pour mixture over the angel food cake cubes, then cover cake pan and refrigerate for 4 hours until firm.
Meanwhile, mix the blueberries with the sugar in a bowl and stir. Cover bowl and chill for at least 1 hour.
When lemon gelatin cake is firm, remove from the springform pan and place on a serving plate. Top with blueberries and serve.