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Blueberries with Lemon Cream

Spring 2003, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (65 votes)

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...
Blueberries with Lemon Cream Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

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

  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.

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).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 fat (saturated)


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