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 4 servings, 1/2 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

4 ounces reduced-fat cream cheese (Neufchatel)
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 the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.

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)

MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.

I used lemon yogurt. Tastes like blueberry cheesecake.

Anonymous, Fond du Lac, WI

This was SOOO good and so easy. I used plain yogurt, so I sweetened it with a little maple syrup and some vanilla before using it in the recipe. I served the cream with a mixture of fresh blueberries, strawberries and peaches. It was a big hit!

Penelope, Burlington, VT

This is sooooooo good and sooooooo easy. I took the suggestion and used lemon yogurt. A wonderful low-cal way to enjoy to enjoy fresh summer blueberries.

Ellen, Oak Park, IL