Berry Muffin Stack with Lemon Cream

By: From: Hy-Vee Dietician Nikki Augustine
By: From: Hy-Vee Dietician Nikki Augustine

Ingredients

2 (6-oz each) containers Hy-Vee non-fat lemon yogurt

1⁄4 cup mascarpone cheese

1⁄2 tsp freshly grated lemon peel

4 Hy-Vee Bakery blueberry muffins

1 cup fresh blueberries

Directions

1. In a medium bowl combine yogurt, mascarpone and lemon peel; whisk until smooth. Cover and refrigerate 30 minutes.

2. Cut each muffin crosswise into thirds. Place bottom third of each muffin on each of 4 individual plates. Top with half the yogurt mixture and half the blueberries. Top with middle portions of muffins; top with remaining yogurt mixture and blueberries. Cover with muffin tops, and serve.



Nutrition Facts per serving: 425 calories, 12g fat, 4g saturated fat, 50mg cholesterol, 610mg sodium, 70g carbohydrate, 4g fiber, 10g protein
KOLN-TV Call: (402) 467-4321 Toll-free: 1-800-475-1011 840 North 40th Lincoln, NE 68503 Email: info@1011now.com KGIN-TV Call: (308) 382-6100 123 N Locust Street Grand Island, NE 68802 Email: kgin@1011now.com KSNB-TV Toll free 888-475-1011 123 N. Locust St. Grand Island, NE 68802 Email : ksnb@1011now.com
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability