Blueberries with Lemon Cream - 4 Servings
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.
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NUTRITIONAL INFORMATION
- 1 serving: Calories 156; Carbohydrates 19g; Cholesterol 22mg; Dietary Fiber 2g; Fat 7g (Saturated Fat 4g); Sodium 151mg
INGREDIENTS
- 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
DIRECTIONS
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- 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.