Low Calorie Strawberry Charlotte Recipes

Steps:

• Place strawberries in blender; blend until pureed. Set aside. Stir boiling water into dry gelatin mix in medium bowl until dissolved. Add strawberry puree; mix well. Refrigerate 45 min. or until slightly thickened.
• Add yogurt; beat with electric mixer on low speed until light and fluffy. Line bottom and side of 9-inch pie plate with wafers. Fill with the gelatin mixture.
• Refrigerate 2 hours or until set. Top with the whipped topping just before serving. Store leftovers in refrigerator.

Steps:

• Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
• Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
• Beat the cream.
• Line the sides of a cylindrical mold with ladyfingers.
• Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
• Cover with wraxed paper and refrigerate for 8 hours.
• Reverse dessert into a serving dish. Decorate with fresh strawberries.

Steps:

• Combine crust ingredients and pat in the bottom of a 9x13" pan. Add a little more water if necessary. Bake 8 minutes in preheated 375 oven. Let cool completely.
• Combine splenda and cream cheese in medium bowl for 3 minutes over low speed. Mixture will be thick. Gradually add Cool Whip, do not over beat. Pour over cooled pretzel crust. Cover and chill 1 hour.
• Combine Jello and hot water in medium bowl. Gradually add berries, stirring a few minutes until mixture has slightly cooled. Carefully pour over cream cheese mixture. Cover and chill at least 2 hours.