Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 4 servings, 1/2 cup each
Total Time: 10 minutes
Prep Time: 10 minutes
To Make Ahead: Cover and refrigerate for up to 8 hours.
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.
- 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
- 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.
Per serving: 156 calories; 7 g fat (4 g saturated fat, 0g mono unsaturated fat); 22 mg cholesterol; 19 g carbohydrates; 6 g protein; 2 g fiber; 151 mg sodium; 189 mg potassium
Nutrtion Bonus: Vitamin C (15% daily value).
Exchanges: 1 fruit, 1 fat (saturated)
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Healthy Weight
- Diabetes Appropriate
- Low Cholesterol
- Low Sodium
- Low Carb
- Low Calorie
- Seasons & Occassions
- Baby Shower
- Bridal Shower
- Main Ingredient(s)
- Dairy & Soy
- Dairy & Soy
- Hand Mixer
- No Cook
- Dish Type(s)
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.