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.
Used by permission. (c) Eating Well, Inc.
|4 ounces reduced-fat cream cheese, (Neufchatel)||2 teaspoons freshly grated lemon zest|
|3/4 cup low-fat vanilla yogurt||2 cups fresh blueberries|
|1 teaspoon honey|
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.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
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