Blueberries with Lemon Cream

14 Reviews
From: EatingWell Magazine Spring 2003

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 ounces reduced-fat cream cheese (Neufchâtel)
  • 3/4 cup low-fat vanilla yogurt
  • 1 teaspoon honey
  • 2 teaspoons freshly grated lemon zest
  • 2 cups fresh blueberries

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 144 calories; 5 g fat(3 g sat); 2 g fiber; 21 g carbohydrates; 5 g protein; 15 mcg folate; 18 mg cholesterol; 17 g sugars; 5 g added sugars; 217 IU vitamin A; 9 mg vitamin C; 126 mg calcium; 0 mg iron; 133 mg sodium; 230 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 fruit, 1 fat (saturated)

Reviews 14

January 30, 2016
profile image
By: EatingWell User
Oops, also meant to say... Oops, in previous review, also meant to say that I used full fat yogurt and cream cheese. Additionally, I let the cream cheese come to room temperature and didn't need a mixer. A hand whisk worked fine.
January 30, 2016
profile image
By: EatingWell User
I Don't Like Yogurt, But I Liked This Needed something super fast to make for a potluck and luckily, I found this recipe. I don't even like yogurt, but this was good. I did adjust the recipe a it because I don't care about fat but I do care about sugar and flavored yogurt is full of sugar and then you add more! Instead of vanilla yogurt, I used plain unsweetened yogurt and added a teaspoon of vanilla. I then added a bit of extra honey (but still less than would have been in the flavored yogurt alone) and added all the zest from one medium lemon. Worked great and tasted even better after sitting a while. (I think adding a bit of fresh mint would also be very good) I used the sauce on a mixture of blueberries and pineapple, but I think it would work on any fruit. Pros: Fast, easy and delicious. Cons: Can't think of any.
April 18, 2013
profile image
By: EatingWell User
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
September 24, 2011
profile image
By: Sara
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!
August 04, 2010
profile image
By: EatingWell User
Mmmm delicious. I made this for dessert tonight and it came out fantastic. I added a few squirts of lemon juice to give it some extra lemon flavor. It came out perfect. My boyfriend saw it and wanted to try it and loved it and he doesn't really like blueberries. This is so easy to make and came out great! Very filling and tasty too!
July 13, 2010
profile image
By: EatingWell User
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.
June 21, 2010
profile image
By: EatingWell User
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.
September 14, 2009
profile image
By: EatingWell User
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.
September 01, 2009
profile image
By: EatingWell User
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