Blueberry-Lemon Charlotte

Blueberry-Lemon Charlotte

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Instructions

About This Recipe

Blueberry-Lemon Charlotte
Blueberry-Lemon Charlotte
Blueberry-Lemon Charlotte

Recipe: Blueberry-Lemon Charlotte

Ingredients

  • 2 packages (3 ounces each) lemon gelatin
  • 2 cups fresh blueberries, divided
  • 1-½ cups plain lowfat yogurt
  • 1 package (14 ounce loaf) fat-free “pound” cake
  • Blueberry Honey Sauce (recipe follows)

Instructions

  1. In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes
  2. Stir in 1-½ cups of the blueberries and the yogurt until smooth
  3. Cut cake in 14 (½-inch) slices
  4. Cut each slice into 3 x1-inch rectangles
  5. Arrange rectangles upright around edge of an 8-inch springform pan
  6. Arrange remaining pieces to cover bottom of pan
  7. Spoon in blueberry-yogurt filling
  8. Scatter remaining ½ cup blueberries over top
  9. Cover and chill until firm, about 2 hours
  10. Serve with Blueberry Honey Sauce, if desired

Quick notes

Per Portion: 257 calories, 6 g protein, 1 g fat, 55 g carbohydrate

Number of servings (yield): 8

Blueberry-Lemon Charlotte

Blueberry Honey Sauce

Ingredients

  • ½ cup honey
  • ¼ teaspoon ground ginger
  • 1 cup fresh blueberries
  • 2 tablespoons fresh lemon juice

Instructions

  1. In a small saucepan, combine honey and ginger
  2. Bring to a boil
  3. Stir in blueberries
  4. Return to a boil
  5. Remove from heat
  6. Stir in lemon juice
  7. Transfer mixture to a blender container and whirl until smooth
  8. Serve over Blueberry-Lemon Charlotte or spoon over cut-up fruits

Quick notes

Yield: 1 cup
Per 1-tablespoon portion: 38 calories, 0 g protein, 0 g fat, 10 g carbohydrate

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