No-Bake Yogurt and Lemon Charlotte: A Refreshing and Creamy Dessert – Page 2

Crush the biscuits: Start by crushing the digestive biscuits (or ladyfingers) into fine crumbs. You can do this by placing them in a plastic bag and using a rolling pin, or using a food processor.
Mix with butter: In a bowl, combine the crushed biscuits with the melted butter (and sugar, if using). Stir until the mixture is well combined and the crumbs are evenly coated.
Press into the mold: Press the biscuit mixture into the base of a springform pan (or any round cake pan) to form an even, compact base. Use the back of a spoon or your hands to press it down firmly. Chill in the fridge for at least 30 minutes to set.

Dissolve the gelatin: In a small bowl, add the cold water and sprinkle the gelatin over it. Let it bloom for about 5-10 minutes, then gently heat it in the microwave for 20-30 seconds, or over low heat on the stovetop, until fully dissolved. Let it cool slightly.
Whisk the cream: In a separate bowl, whisk the heavy cream with the powdered sugar and vanilla extract until soft peaks form. This will give the filling a light and airy texture.
Combine yogurt and lemon: In a large mixing bowl, combine the Greek yogurt with the lemon juice, lemon zest, and the dissolved gelatin mixture. Stir until smooth.
Fold in whipped cream: Gently fold the whipped cream into the yogurt mixture, being careful not to deflate the cream too much. The mixture should be fluffy and well incorporated.

Layer the filling: Spoon the yogurt-lemon filling onto the prepared biscuit base. Smooth the top with a spatula to ensure an even layer.
Chill: Refrigerate the Charlotte for at least 4 hours, or preferably overnight, to allow the filling to firm up and set completely.

Garnish: Once the Charlotte is set, remove it from the mold. Decorate the top with fresh berries, a few sprigs of mint, and some extra lemon zest or lemon slices for a beautiful presentation.
Serve chilled: Slice and serve the Charlotte chilled. It’s best enjoyed on a warm day or after a hearty meal as a light and refreshing dessert.

Refrigeration: This No-Bake Yogurt and Lemon Charlotte can be stored in the refrigerator for up to 2-3 days. Make sure it’s covered to prevent it from absorbing any odors from the fridge.
Freezing: While this dessert is best served fresh, you can freeze it for up to a month. If freezing, ensure it is tightly covered. To serve, let it thaw in the fridge for a few hours before enjoying.