KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
1/2 cup apple cider
3 tablespoons packed light brown sugar, divided
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cornstarch
1/2 cup whole-wheat pastry flour
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 medium apple, peeled and finely diced, (about 1 cup)
4 slices bacon, cooked and crumbled
1 teaspoon canola oil, divided
|
1st Keep
 jaydigital1010
|
Comments