Blueberries with Lemon Cream

Blending vanilla yougurt 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. Easy, and takes 10 minutes

Makes 4 servings, 1/2 cup each

Ingredients

• 4 ounces reduced-fat cream cheese (Neufchatel)
• 3/4 cup low-fat vanilla yogurt
• 1 tsp honey
• 2 tsp freshly grated lemon zest
• 2 cups fresh blueberries

Directions

1. Using a fork, break up cream cheese in a medium bowl.
2. Drain off any liquid from the yogurt, and add yogurt to the bowl along with honey.
3. Using an electric mixer, beat at high speed until light and creamy.
4. Stir in lemon zest.
5. Layer the lemon cream and blueberries in dessert dishes or wineglasses.
6. If not serving immediately, cover and refrigerate for up to 8 hours.