Mini Lemon Blueberry Charlottes
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- Total: 30 min
- Prep: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 264
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 70 mg
- Sodium
- 46 mg
- Total: 30 min
- Prep: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 264
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 70 mg
- Sodium
- 46 mg
Ingredients
Directions
- BEAT cream, sugar, lemon juice, lemon peel and vanilla in chilled medium bowl with electric mixer on medium speed until soft peaks form.
- CUT ladyfingers apart. Arrange 6 in each (1/2-cup) dessert cup, covering the bottom and extending above rim of cup. Spoon 1 tablespoon blueberry preserves, 2 tablespoons lemon cream and 1 tablespoon fresh blueberries into each. Repeat one time. Cover. Chill 1 hour.
- GARNISH each charlotte with mint sprigs.
- Recipe can be assembled, covered and chilled several hours before serving.
