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
- 4 ounces reduced-fat cream cheese, (Neufchatel)
- 3/4 cup low-fat vanilla yogurt
- 1 teaspoon honey
- 2 teaspoons freshly grated lemon zest
- 2 cups fresh blueberries
Preparation
- 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.
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
- Make Ahead Tip: Cover and refrigerate for up to 8 hours.