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.
Total Time: 10 minutes
Active Time: 10 minutes
- 4 ounces reduced-fat cream cheese
- 3/4 cup low-fat vanilla yogurt
- 1 teaspoon honey
- 2 teaspoons freshly grated lemon zest
- 2 cups fresh blueberries
Using a fork, break up the cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the cream cheese 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.
Nutrition Information: Per serving: 156 calories; 7 g fat (4 g sat, 0 g mono); 22 mg cholesterol; 19 g carbohydrate; 6 g protein; 2 g fiber; 151 mg sodium.
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Recipe and photo courtesy of EatingWell.com