Blueberries with lemon cream
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Instead of being asleep at 02:14 on 4 September 2004, kitt created this:
From the Eating Well website:
Blueberries with Lemon Cream
Prep time: 10 minutes
Start to finish: 10 minutes
To make ahead: The dessert will keep, covered, in the refrigerator
for up to 8 hours.
Degree of difficulty: Easy
Ingredients
4 ounces reduced-fat cream cheese (Neufchâtel)
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons freshly grated lemon zest
2 cups fresh blueberries
Method:
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 lemon cream and blueberries in dessert dishes or wineglasses.
Makes 4 servings, 1/2 cup each.
Per serving: 155 calories; 7 g total fat (4 g sat, 0 g mono); 22 mg cholesterol;
19 g carbohydrate; 6 g protein; 2 g fiber; 155 mg sodium.