Blueberries with Lemon Cream
Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.
Prep Time:
10 mins
Total Time:
10 mins
Servings:
4 servings, 1/2 cup each
Ingredients
-
4 ounces reduced-fat cream cheese, (Neufchatel)
-
3/4 cup low-fat vanilla yogurt
-
1 teaspoon honey
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2 teaspoons freshly grated lemon zest
-
2 cups fresh blueberries
Directions
1.
Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
2.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
Nutrition information
Calories 156, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 22 mg, Sodium 151 mg, Carbohydrate 19 g, Fiber 2 g, Protein 6 g, Potassium 189 mg. Daily Values: Vitamin C 15%. Exchanges: Fruit 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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