We hosted this week’s book club meeting last night, and this simplified strawberry Charlotte got more attention than the book we’re reading! It’s one of our favorite desserts because it’s so good…and so incredibly easy. It’s smooth, creamy, fruity and refreshing, easy to make and once placed in the Bundt, all we have to do is (try to) patiently wait for everything to set.
There are no cakes or crusts or pastry dough to fuss over…this version showcases the decadent mousse that makes strawberry Charlotte so delicious. Greek yogurt replaces traditional cream cheese for a rich, but not overpowering flavor and chunks of strawberry gelatin add tantalizing texture. There aren’t too many desserts that taste this good with so little effort!
10 minutes, plus 3 to 4 hours to chill to prepare 12 to 16
- 1 (3 oz.) package strawberry gelatin, prepared per package instructions
- 3 gelatin sheets
- 2 cups frozen strawberries, thawed
- 1/4 teaspoon lemon juice
- 8 ounces plain Greek yogurt
- 1/3 cup powdered sugar
- 1 (8 oz.) package frozen whipped topping, thawed
- fresh strawberries for garnish
- Place gelatin sheets in small bowl filled with ice cold water. Allow gelatin to bloom 3 to 5 minutes.
- Blend strawberries and lemon juice in blender or food processor to make a puree. Pour puree into a microwave safe bowl. Squeeze excess water from bloomed gelatin and add to puree. Microwave mixture 10 seconds at a time, stirring to melt gelatin. Set aside to cool.
- Whisk together yogurt and powdered sugar. Add cooled strawberry gelatin puree. Fold in whipped cream.
- Cut pre-made strawberry gelatin into chunks and gently fold into batter.
- Pour mixture into Bundt pan. Refrigerate 3 to 4 hours until firm.
- Turn pan over onto a serving plate and garnish with fresh strawberries.
Recipe adapted from The Little Epicurean