Ingredients for Low Fat Blueberry Lemon Charlotte
- 1 (3 ounce) package lemon-flavored gelatin
- 2 1/2 cups fresh blueberries
- 1 cup plain nonfat Greek yogurt
- 1 (9 inch) round angel food cake or sponge cake
- 1/4 cup honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon fresh lemon juice
- 2 cups boiling water
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How to Make Low Fat Blueberry Lemon Charlotte
- In a large bowl, bloom 1 (3 ounce) package lemon-flavored gelatin with 2 cups boiling water, stirring constantly until completely dissolved.
- Stir in 1 1/2 cups fresh blueberries and 1 cup plain nonfat Greek yogurt until smooth.
- Prepare a 8-inch springform pan. Cut one 9-inch round cake (such as angel food or sponge cake) into 14 slices.
- Cut each cake slice into 3, 1-inch rectangles.
- Arrange the cake rectangles upright around the edge of the springform pan.
- Arrange the remaining cake pieces to cover the bottom of the pan.
- Pour the blueberry-yogurt mixture evenly over the cake base.
- Scatter the remaining 1/2 cup fresh blueberries over the top.
- Cover and refrigerate for at least 2 hours, or until completely firm.
- **Blueberry Honey Sauce (Optional):** In a small saucepan, combine 1/4 cup honey, 1 teaspoon grated fresh ginger, and 1/2 cup fresh blueberries. Bring to a boil.
- Reduce heat and simmer for 5 minutes, or until blueberries have softened.
- Remove from heat and stir in 1 tablespoon lemon juice.
- Carefully transfer the mixture to a blender and blend until smooth.
- Serve the chilled Charlotte topped with the blueberry honey sauce (if desired).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
194g
Fat
2g
Carbs
18g
