This charlotte only has 110 calories per serving. You can also replace the raspberries with strawberries. Both versions are delicious.
1 person made this
250g raspberries, plus additional raspberries for garnish
150g low-fat quark
6 teaspoons vanilla sugar
3 sheets gelatin
/2 lemon, juiced
15 to 18 sponge fingers
Method Prep:20min › Cook:5min › Extra time:4hr › Ready in:4hr25min
Puree half of the raspberries and mix with the quark and vanilla sugar.
Soak 2 sheets of the gelatin in cold water. Remove from the water and heat in a saucepan with 2 tablespoons water over low heat for 2 to 3 minutes until the gelatin has dissolved. Mix the gelatin with the pureed raspberries. Refrigerate.
In a bowl combine the remaining raspberries with the lemon juice. Soak the remaining sheet of gelatin in cold water, then heat it with 1 tablespoon water as described above and dissolve it. Mix with the raspberries and refrigerate.
Line the bottom and sides of a charlotte mould or small moulds with straight sides with half of the sponge fingers, cutting them to fit. Tip half of the quark-raspberry mixture on top and smooth it out with a spatula. Pour the raspberry gelatin mixture on top and finish with the remaining quark and raspberry mixture.
Cover with the remaining sponge fingers and press down gently. Leave to set in the refrigerator for 4 hours. Serve garnished with raspberries.