Rating: 4.75 stars
16 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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; carbohydrates 21g; dietary fiber 1.9g; sugars 16.8g; fat 5.2g; saturated fat 3g; cholesterol 17.6mg; vitamin a iu 216.7IU; vitamin c 8.8mg; folate 15mcg; calcium 126.4mg; iron 0.3mg; magnesium 14.2mg; potassium 230.1mg; sodium 133mg; thiamin 0.1mg; added sugar 5g.
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Reviews (4)

16 Ratings
  • 5 star values: 15
  • 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
04/12/2020
I changed it up a little by adding ginger snap crumbs in the bottom and again before the second layer. Right before serving, I added a very light dusting of the crumbs. Very tasty - my guests loved this! Read More
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Rating: 5 stars
08/13/2020
I thought this recipe is a good low calorie dessert recipe. My granddaughter loved it. I used full fat cream cheese instead of the low fat because that is what I had in the fridge. I also used frozen blueberries. I will definitely make this recipe again. 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
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