Lemon and Blueberry Charlottes

by Anne Myers-Wright RD/APD

Posted on Jul 16, 02:29 PM in and . No comments.

Sitting here on a cold and rainy day and thinking of comfort foods? Feel like a pudding? Its always a good idea to include fruit in your puddings. That way you can at least ensure your treat is also packed with a few good vitamins. Charlottes can be served hot or cold. Individual portion sizes, using individual ramekins, are good for portion control if you are watching your weight. (and you can serve with even more fruit like strawberries if you like)

Lemon and blueberry charlottes (serves 4)


  • 10 sponge fingers
  • ½ lemon, grated zest and juice
  • 100g/3 ½ oz. low fat soft cheese
  • 135g pot low fat custard
  • 100g/3 ½ oz. blueberries, reserving some to decorate
  • 1 tsp. caster sugar (for dusting) optional


Cut each sponge finger lengthways, then in half to make 4 short pieces. Mix 1 tbsp. lemons juice with 1 tbsp. water, and then brush this all over the sponge fingers. Arrange 10 pieces of sponge fingers upright around the sides of 4 ramekins.
Whisk the rest of the lemon juice and the zest into the soft cheese and custard, and then fold in most of the blueberries. Spoon into ramekins, inside the lining of sponge fingers.
Decorate with the reserved blueberries and a sprinkling of caster sugar, if you like. Serve straight away or cover and chill until ready to serve.

129 KCal, 3g fat, 23 g carbohydrate per serve

Tags: Apple, Blueberries, Charlottes, Low Fat, Pudding

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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