Berry Muffin Stack with Lemon Cream
These unique muffins would be great to serve during a Mother's Day brunch!
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
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