ONTARIO BERRY CHARLOTTE |
||
Serves:8 |
||
| 2 cups | strawberries or raspberries |
500 mL |
| 1 cup | whole berries |
250 mL |
24 |
lady fingers |
24 |
| 1 | envelope gelatin |
1 |
| 1/4 cup | cold water |
50 mL
|
| 1 tbsp | lemon juice |
15 mL |
| 1 cup | plain low-fat yogurt |
250 mL |
| 1/2 cup | icing sugar |
125 mL |
| 2 | egg whites |
2 |
| DIRECTIONS: | ||
| 1. Line a loaf pan on bottom and sides with lady fingers. | ||
| 2. Soften gelatin in water, then place over hot water to dissolve. | ||
| 3. Blend 500 mL (2 cups) berries for I mm, strain into large bowl. | ||
| 4. Fold in gelatin lemon juice and yogurt. | ||
| 5. Beat 2 egg whites until foamy, add sugar slowly, whip until stiff peaks formed. | ||
| 6. Fold egg whites into berry mixture, then spoon over lady fingers. | ||
| 7. Crumble any remaining lady fingers on top. Cover and refrigerate 4 hours. | ||
| • To serve: Invert Charlotte on an oblong platter, garnish with remaining berries and icing sugar. | ||
Click here to download this recipe. Or click here to download all our dessert recipes.