Blueberry-Lemon Charlotte

Blueberry-Lemon Charlotte

Delight your guests with this elegant, yet simple fruit dessert!


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Serves: 8 person(s) Change

Preparation Time: 20 mins
Cooking Time: 5 mins
Extra Time: 2 hrs
(for chilling)

Yield: 8 x slices

High-Calcium Recipe

Ingredients Convert to Imperial

  • 2 packages (3 oz each) sugar-free lemon gelatin
  • 2 cup fresh blueberries, divided
  • 1 1/2 cup plain low-fat yogurt
  • 1 package (14 oz loaf) low-fat pound cake
  • 1/4 cup honey (for sauce)
  • 1/4 tsp ground ginger (for sauce)
  • 1 cup fresh blueberries (for sauce)
  • 2 Tbsp fresh lemon juice (for sauce)


BLUEBERRY-LEMON CHARLOTTE: 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 into 14 (1/2-inch) slices. Cut each slice into 3x1-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.

BLUEBERRY HONEY SAUCE: 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. Yield: 1 cup sauce.


Can replace low-fat pound cake loaf with fat-free "pound cake" loaf, if available. For a sweeter dessert, can use regular gelatin.

Serving suggestions are not included in the nutritional analysis.

Thanks to US Highbush Blueberry Council, adapted by CalorieKing staff