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Lemon Blueberry Charlotte

Servings: Makes 8 servings and 1 cup sauce
What is a Charlotte?

Definition: [SHAR-luht] This classic molded dessert begins with a mold lined with sponge cake, pound cake, ladyfingers or buttered bread. The traditional charlotte container is pail-shaped, but almost any mold is acceptable. The lined mold is then filled with layers (or a mixture) of fruit and custard or whipped cream that has been fortified with gelatin. The dessert is chilled thoroughly and unmolded before serving. Charlotte russe, said to have been created for the Russian Czar Alexander, is a ladyfinger shell filled with the ethereal bavarian cream, and decorated elaborately with whipped-cream rosettes. The classic apple charlotte is a buttered-bread shell filled with spiced, sautéed apples. Unlike other charlottes, this one is baked and served hot.

Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

What a delightful dessert to have during the warmer summer months. A sweet and tasty "no bake" blueberry dessert to serve as a simple (but elegant looking) dish for your family or friends, or serve as a light dessert with brunch or after dining "al fresco" (outdoors).

2 (3 oz.) packages lemon flavored gelatin
2 cups fresh blueberries, divided
1-1/2 cups plain yogurt (regular or low-fat)
1 (14 to 16 oz.) store-bought ready-made pound cake (such as Sara Lee or Entenmann's)

Blueberry Honey Sauce (see recipe below)
Whipped Cream, (optional)

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 (you may have some pound cake left over which you can save for another day). Cut each slice into 3-inch x 1-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. If desired you may pipe whipped cream around edges of charlotte. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce (optional).


1/2 cup honey
1/4 teaspoon ground ginger
1 cup fresh blueberries
2 tablespoons fresh lemon juice

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 charlotte or spoon over cut-up fruits.

Makes 1 cup sauce.

Makes 8 servings plus 1 cup sauce.

Source: The Internet
Date: August 13, 2006