Berries with Lemon Cream Friday, January 17, 2008
4 ounces reduced-fat cream cheese (Neufchatel)
3/4 cup low-fat lemon yogurt
1 tsp honey
2 tsp freshly grated lemon zest
2 cups fresh berries (blueberries are great, strawberries are super, raspberries are ok)
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 berries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.