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.

Blueberries with Lemon Cream

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    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


    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.

    • 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

    2 g
    5 g
    Saturated Fat:
    3 g
    21 g
    5 g
    164 mg
    Monounsaturated Fat:
    1 g
    1 fruit, 1 fat (saturated)
    18 g
    Carbohydrate Servings:
    230 mg
    Nutrition Bonus:
    Vitamin C (15% daily value).
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