Blueberries with Lemon Cream

Ingredients

• 4 ounces reduced-fat cream cheese (Neufchâtel)
• ¾ cup low-fat organic vanilla yogurt
• 1 tsp honey
• 2 tsp freshly grated lemon zest
2 cups fresh organic blueberries

Directions

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 dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.


MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.

Nutrition Facts

Serving size: ½ cup each. Per serving: 156 calories; 7 g fat (4 g sat, 0 g mono); 22 mg cholesterol; 19 g carbohydrate; 6 g protein; 2 g fiber; 151 mg sodium.

Nutrition Bonus: Vitamin C (15% daily value

Exchanges: 1 fruit, 1 fat (saturated)