Blueberries with Lemon Cream

From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"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...

4 servings, 1/2 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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.

Tips & Notes

Make Ahead Tip: 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.

Nutrition Bonus: Vitamin C (15% daily value).

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 fat (saturated)