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
Source: EatingWell Magazine, Spring 2003

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Recipe Summary

total:
10 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.

Tips

Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Nutrition Facts

144 calories; protein 5.1g 10% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 16.8g; fat 5.2g 8% DV; saturated fat 3g 15% DV; cholesterol 17.6mg 6% DV; vitamin a iu 216.7IU 4% DV; vitamin c 8.8mg 15% DV; folate 15mcg 4% DV; calcium 126.4mg 13% DV; iron 0.3mg 2% DV; magnesium 14.2mg 5% DV; potassium 230.1mg 6% DV; sodium 133mg 5% DV; thiamin 0.1mg 6% DV; added sugar 5g.

Reviews (14)

Read More Reviews
14 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/31/2011
This is sooooooo good and sooooooo easy. I took the suggestion and used lemon yogurt. A wonderful low-cal way to enjoy to enjoy fresh summer blueberries. Ellen Oak Park IL Read More
Rating: 5 stars
10/31/2011
I used lemon yogurt. Tastes like blueberry cheesecake. Anonymous Fond du Lac WI Read More
Rating: 5 stars
10/31/2011
This was SOOO good and so easy. I used plain yogurt so I sweetened it with a little maple syrup and some vanilla before using it in the recipe. I served the cream with a mixture of fresh blueberries strawberries and peaches. It was a big hit! Penelope Burlington VT Read More
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Rating: 5 stars
10/30/2011
I haven't made this but sounds like what I made the other night frozen fresh blueberries added to vanilla flavored yogurt.....very good and tasty! Without the fuss. Read More
Rating: 5 stars
10/30/2011
I think the recipe itself was very good but the products I used didn't work the best. I would be careful using organic yogurt as it was a little too liquidy. Next time I will try the lemon yogurt like other suggested. A good low fat option to ice cream and a delicious treat on a summer evening. Read More
Rating: 5 stars
10/31/2011
I too used lemon yogurt....this was good and light. I mixed strawberries raspberries and blueberries....delicious! I didn't have any blending problems-I let the cream cheese soften a bit before blending it. I served it over shortcake for my father-in-law. Read More
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Rating: 5 stars
10/31/2011
This was excellent. I've made it several times and tried using orange peel the last time. It's even better than with the lemon peel. This is a great light dessert on those hot summer nights. chef liz San Antonio TX Read More
Rating: 5 stars
10/29/2011
Easy and delicious! Delicious!! I've made it several times - adpated the recipe by using plain non-fat Greek yogurt and adding 1/2tsp vanilla and 1-2 packets of Splenda. It comes out thick and creamy - and with the added bonus of less sugar and more protein. Yummm! Read More
Rating: 1 stars
04/18/2013
This is not low carb Regular yogurt will contain carbs and low fat will contain more. This might be fine if your goal is low fat but if you are restricting carbs this is a poor choice. 17.2 Carbs in 1 cup of yogurt plus honey. A Tablespoon of honey has some 17 carbs. 17.5 carbs in a cup of blueberries. Do the math and this recipe includes 12.9 5.6 35.6=54.1 net carbs. I removed the fiber already. Four servings so will have 13.525 grams of carbs. This is not low carb sorry. Pros: Fairly natural ingrediants Cons: High carbs and likely to include HFCS Read More