Here’s the recipe for the greek yogurt / whip cream dessert I talked about on Pulse Mornings today. It’s soooo good AND only 180 calories. Cha-ching! Make sure you use local blueberries for extra sweetness!
Makes 6 servings (about 2 cups)
1 pint (2 cups) fresh blueberries, stemmed and rinsed
1/4 cup honey
1 teaspoon finely grated lemon zest
1 cup nonfat plain Greek yogurt
2/3 cup well-chilled heavy cream
Puree 1½ cups of the blueberries in a mini food processor or in a blender. Pour the purée through a fine-mesh strainer into a medium bowl, pushing it through with a flexible spatula and scraping it into the bowl as it accumulates on the underside of the strainer. Discard the remaining solids.
Stir the honey and lemon zest into the strained purée, then stir in the yogurt until well incorporated.
Chill a mixing bowl. Pour in the heavy cream; beat (by hand or with an electric mixer) to form soft peaks.
Gently fold the whipped cream into the blueberry mixture, then cover and refrigerate for at least one hour and up to four hours.
To serve, spoon the mixture into stemmed glasses and top with the remaining blueberries.
Per serving: 180 calories, 5 grams protein, 21 g carbohydrates, 10 g fat, 6 g saturated fat, 35 milligrams cholesterol, 25 mg sodium, 1 g dietary fibre, 19 g sugar