Berry Muffin Stack with Lemon Cream


Side Dish
Berry Muffin Stack with Lemon Cream

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Recipe Data


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    Servings and Ingredients

    Serves 4
    2 (6 oz each) containers Hy-Vee nonfat lemon yogurt
    ¼ c. mascarpone cheese
    ½ tsp. freshly grated lemon peel
    4 Hy-Vee Bakery blueberry muffins
    1 c. 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


    425 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 50g
    • Sodium: 610mg
    • Total Carbohydrates: 70g
    • Protein: 10g

    Recipe Source:

    Try-Foods International.