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Blueberries with Lemon Cream
Recipe courtesy EatingWell.com
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
Instructions
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.
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