Low Fat Blueberry Lemon Charlotte
Light, refreshing, and bursting with vibrant flavors, this Low Fat Blueberry Lemon Charlotte is a must-try dessert that’s as beautiful as it is healthy. Perfect for anyone craving a guilt-free indulgence, this no-bake treat combines tender ladyfingers, a luscious low-fat cream cheese and Greek yogurt filling, and the bright zestiness of fresh lemon. Punctuated by sweet, juicy blueberries and lightly stabilized with gelatin, this airy dessert effortlessly balances creamy decadence with a light texture. Ready in just 30 minutes of prep time and set to perfection in the fridge, it’s the ultimate centerpiece for warm-weather gatherings or elegant dinner parties. Garnish with fresh mint leaves for a show-stopping presentation that will impress your guests while keeping things light. Indulge in this low-fat blueberry lemon charlotte – the perfect marriage of healthy ingredients and vibrant, fruity flavors!
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Recipe Information
Ingredients
- 24 pieces Ladyfingers
- 8 ounces Low-fat cream cheese
- 1 cup Plain nonfat Greek yogurt
- 1.5 cups Fresh blueberries
- 0.25 cup Lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Gelatin powder
- 0.25 cup Water
- 5 pieces Fresh mint leaves (optional, for garnish)
Instructions
Line the sides of an 8-inch springform cake pan with ladyfingers, standing them upright with the sugared side facing outward. Cut a few to size if needed to ensure the base is fully covered as well.
In a small bowl, sprinkle the gelatin powder over 1/4 cup of water. Let it sit for 5 minutes to bloom.
In a small saucepan, gently heat the gelatin mixture over low heat until completely dissolved. Remove from heat and let cool slightly.
In a large mixing bowl, combine the low-fat cream cheese, Greek yogurt, powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat with an electric mixer until smooth and creamy.
Slowly pour in the slightly cooled gelatin mixture while beating on low speed until fully incorporated.
Fold in 1/2 cup of the fresh blueberries into the cream mixture gently, reserving the rest for the top.
Pour the mixture into the prepared pan, spreading it evenly over the ladyfinger base.
Top the charlotte with the remaining fresh blueberries, spreading them evenly over the surface.
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight, until the filling is fully set.
Before serving, carefully release the springform pan. Garnish with fresh mint leaves, if desired. Cut into slices and enjoy a light and fruity dessert!
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 168.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
