Blueberries with Lemon Cream
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.
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
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.