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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.
Jim Romanoff
Used by permission. (c) Eating Well, Inc.
Ingredients
| 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 |
directions
Prep:
10 min
Total:
15 min (Quick)
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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.
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2
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
nutritional information
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