Apple Charlotte

Makes 10
Prep 40 m
Chill 270 m
Cook 3 m



  1. 1 of 7 Separate ladyfingers; place on large baking sheet; brush with 1 tablespoon liqueur or juice.
  2. 2 of 7 Sprinkle gelatin over 3/4 cup water in small saucepan; let stand 10 minutes to soften. Add 1/4 cup sugar. Heat saucepan over very low heat, stirring, until gelatin and sugar dissolve, 2 to 3 minutes. Pour into medium-size bowl. Stir in apple juice concentrate, remaining liqueur if using and egg substitute.
  3. 3 of 7 Place bowl in larger bowl of ice and water. Stir gelatin mixture constantly until just thickened enough to mound slightly.
  4. 4 of 7 Meanwhile, stand ladyfingers upright around side of 8-inch springform pan; arrange any remaining ladyfingers in bottom of pan.
  5. 5 of 7 Dissolve powdered egg whites in warm water in small bowl, stirring until completely dissolved. Beat until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form. Fold into apple mixture.
  6. 6 of 7 Without washing bowl or beaters, beat cream until soft peaks form. Fold into apple mixture. Pour into prepared pan. Refrigerate at least 4 hours, or until set.
  7. 7 of 7 To serve, run knife around edge of pan. Remove side of pan. Place charlotte on serving plate. Garnish with whipped cream if desired.
Nutrition Information for Apple Charlotte
Servings Per Recipe: 10
Per Serving: 91 mg sodium, 226 kcal cal., 7 g pro., 25 g carb., 10 g Fat, total, 64 mg chol., 6 g sat. fat
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Printed from 07/19/2019