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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.

Source: EatingWell Magazine, Spring 2003


Recipe Summary

10 mins

Nutrition Profile:



Ingredient Checklist


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.

  • 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 Facts

1/2 cup
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.

1 fruit, 1 fat (saturated)