Blueberries with Lemon Cream Blending vanilla yogurt and reduced-fat cream cheese creates a topping that is as virtuous as it is delicious. Any fresh berry would be lovely in this recipe. 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 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. 4 servings Per serving: 155 calories 7 g total fat (4 g sat) 22 mg cholesterol 19 g carbohydrate 6 g protein 2 g fiber 155 mg sodium