Wild Blueberry Charlotte Recipes

WILD BLUEBERRY CHARLOTTE

Wild Blueberry Charlotte image

This classic dessert begins with a mould lined with ladyfingers. With this recipe, you don't have to wait for the fresh blueberry season, it uses frozen wild blueberries, which can be found in the supermarket.

Provided by Chef mariajane

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup granulated sugar
1/3 cup water
2 1/2 cups frozen wild blueberries
1 (7 g) envelope unflavored gelatin
1 cup creme fraiche or 1 cup sour cream
2/3 cup whipping cream
12 thin french-style ladyfinger cookies
fresh mint leaves

Steps:

In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.
Sprinkle gelatin over 1/4 cup water in a small saucepan.
Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.
Stir in creme fraiche.
In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.
Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.
Cover and refrigerate for about 4 hours or until set.
Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.

Nutrition Facts : Calories 585.7, Fat 40, SaturatedFat 23.9, Cholesterol 208.8, Sodium 91.3, Carbohydrate 52.5, Fiber 2.5, Sugar 34.3, Protein 7.7

BLUEBERRY CHARLOTTE

Blueberry Charlotte image

Make and share this Blueberry Charlotte recipe from Food.com.

Provided by Chef Lulubelle in N

Categories Dessert

Time 12h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 small jelly sponge roll
1 (7 g) package gelatin
1/4 cup cold water
1/4 cup lemonade
1/2 cup sugar
1 tablespoon Amaretto or 1 tablespoon almond extract
2 cups blueberries
2 cups whipped cream or 2 cups Cool Whip

Steps:

Slice jelly roll into 1/2 inch slices.
In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
Set aside.
In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
Add lemonade and mix well.
Add half the sugar to the gelatin mixture and stir until completely dissolved.
Meanwhile beat whipping cream with remaining sugar until stiff.
Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
Spoon into jellyroll lined dish.
Refrigerate over night.
Loosen from bowl and invert on serving plate.
Slice and serve.
A blueberry sauce can be served as an accompaniment.

WILD BLUEBERRY MUFFINS

Wild Blueberry Muffins image

Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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