Meal Solutions

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Ingredients:

• 2 (6 ounces each) containers Hy-Vee nonfat lemon yogurt
• 1/4 c. mascarpone cheese
• 1/2 tsp freshly grated lemon peel
• 4 Hy-Vee Bakery blueberry muffins
• 1 c. fresh blueberries

All you do

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.