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With berry season here, this sounds like an amazing light dessert for hot weather.Blueberries with Lemon Cream Adapted from EatingWell Magazine 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. Makes 2 servings, 1/2 cup each ACTIVE TIME: 10 minutes TOTAL TIME: 10 minutes EASE OF PREPARATION: Easy 2 ounces reduced-fat cream cheese (Neufchatel) 3/8 cup low-fat or fat-free vanilla yogurt 1/2 teaspoon honey 1 teaspoon freshly grated lemon zest 1 cup fresh blueberries 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. Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Diabetes Appropriate | NUTRITION INFORMATION: 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). 1 Carbohydrate Serving Exchanges: 1 fruit, 1 fat (saturated)
Mmmmmmmmm.................... yummy and easy
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