Low-Fat Blueberry Lemon Charlotte

“A friend of mine who lives up north and grows her own blueberries developed this when she decided to go on a diet.”

Ingredients Nutrition


  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 1/2 cups of the blueberries and the yogurt until smooth.
  3. Cut the cake into 14 (1/2-inch) slices.
  4. Cut each slice into 3 × 1-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 1/2 cup blueberries over top.
  9. Cover and chill until firm, about 2 hours.
  10. Serve with Blueberry Honey Sauce, if desired.
  11. To make the Blueberry Honey Sauce:
  12. In a small saucepan, combine honey and ginger and bring to a boil.
  13. Stir in blueberries and return to a boil.
  14. Remove from heat and stir in lemon juice.
  15. Transfer mixture to a blender container and whirl until smooth.
  16. Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits.

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