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Blueberries with Lemon Cream

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  4 servings, 1/2 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 8 hours.
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
Blueberries with Lemon Cream Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, 1/2 cup each
Calories: 156
Fat. Total: 7g
Protein: 6g
Carbohydrates, Total: 19g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 22mg
Sodium: 151mg
% Cal. from Fat: 40%
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