Blueberry-Lemon Charlotte
Blueberry Dessert Recipes

Blueberry Charlotte

Blueberry-Lemon Charlotte

Blueberry-Lemon Charlotte


2 packages (3 ounces each) lemon gelatin

2 cups fresh blueberries, divided

1-1/2 cups plain lowfat yogurt

1 package (14 ounce loaf) fat-free “pound” cake

Blueberry Honey Sauce (recipe follows)


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 cake in 14 (1/2-inch) slices. Cut each slice into 3 x1-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; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired.

Servings: 8


Blueberry Honey Sauce

1/2 cup honey

1/4 teaspoon ground ginger

1 cup fresh blueberries

2 tablespoons fresh lemon juice

In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; 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.

Yield: 1 cup

Source: U.S. Highbush Blueberry Council

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