Blueberries with Lemon Cream

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.

READER'S COMMENT:

"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...

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12 Reviews for Blueberries with Lemon Cream

09/14/2009

feliciarock

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.

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09/01/2009

Anonymous

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

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09/01/2009

Anonymous

This was ok. The lowfat cream cheese gave it a different flavor, but we did enjoy the lemony flavor. I would prefer to just add the blueberries to lowfat vanilla yogurt.

Amy

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09/01/2009

Anonymous

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

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09/01/2009

Anonymous

I tried this as a replacement for a mascarpone and cream topping for blueberries. The flavor was okay, but the texture was inelegant. There were specks of cream cheese that did not blend with the yogurt. (You can see this in the photo.)

Susan RI, Providence, ri

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