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Blueberries with Lemon Cream

http://www.eatingwell.com/recipes/blueberries_with_lemon_cream.html

From EatingWell:  Spring 2003, The EatingWell Diabetes Cookbook (2005)

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.

4 servings, 1/2 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 156 Calories; 7 g Fat; 4 g Sat; 0 g Mono; 22 mg Cholesterol; 19 g Carbohydrates; 6 g Protein; 2 g Fiber; 151 mg Sodium; 189 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 fat (saturated)

Tips & Notes