Blueberries with Lemon Cream

This is an easy low calorie and refreshing dessert. Blending vanilla yogurt and reduced-fat cream cheese creates a luscious cream to layer with blueberries, though any fresh berry can be used. Blueberries are an excellent source of vitamin C and antioxidants that are associated with reduced risk for heart disease, cancer, and hypertension. Studies have also shown that eating blueberries regularly can help improve insulin sensitivity in people with type 2 diabetes. Low fat dairy offers protein and calcium less saturated fat.

Makes: 4 servings
Time to cook: 10 minutes

Ingredients

4 ounces reduced-fat cream cheese (Neufchatel), softened

¾ cup low-fat vanilla yogurt

1 teaspoon honey

2 teaspoons freshly grated lemon zest

2 cups fresh, washed blueberries

Cooking Instructions

1. 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.

2. Layer the lemon cream and blueberries in small bowls.

Tip: Make ahead and refrigerate for up to 8hours

Nutrition per serving – ½ cup
144 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 133 milligrams sodium

Recipe by Jim Romanoff, Eatingwell.com

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