Blueberry Lemon Charlotte

Blueberry Lemon Charlotte

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 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)


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. Yield: 8 portions


Facebook Conversations