Recipe
Side Dish
Berry Muffin Stack with Lemon Cream
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- In a medium bowl combine yogurt, mascarpone and lemon peel; whisk until smooth. Cover and refrigerate 30 minutes.
- 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
Servings
425 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50g
- Sodium: 610mg
- Total Carbohydrates: 70g
- Protein: 10g
Recipe Source:
Try-Foods International.