Blueberries with Lemon Cream

  • Active Time 10m
  • Total Time 10m

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


Using a fork, break up the cream cheese in a medium bowl. Drain off any liquid from the yogurt; add the yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in the 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 Publisher. All rights reserved.

RecID 9515

nutrition information per serving

156 calories; 7g total fat; 4g total saturated fat; 22mg cholesterol; 151mg sodium; 19g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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