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


  • 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

Nutritional Info (per serving)

CALORIES 242 cals
Kilojoules 1,014 kJ
Fat 3.7 g
Saturated Fat 1.2 g
Cholesterol 3 mg
Sodium 291 mg
Carbohydrates 47.2 g
Fiber 2.1 g
Total Sugars 32.1 g
Protein 6.0 g
Calcium 102.0 mg
Note: A dash indicates no data is available.