Blueberries with Lemon Cream

I found this recipe by mistake while purusing the EatingWell website for easy recipes to use up some Neufchatel cheese before it went bad.  Of course I used stuff we already had on hand for the rest using Greek Yogurt but you could use vanilla yogurt and omit the extract!  We’re trying this same recipe this week with sliced pears and almond extract… it’s so smooth, creamy, refreshing and indulgent tasting without any guilt! 
Ingredients for 2 parfaits:

3 ounces reduced-fat cream cheese, (Neufchatel)

1/2 cup fat free Greek yogurt

1 tablespoon honey

1 teaspoon vanilla

Freshly grated zest and juice from 1 large lemon

1 cup fresh blueberries

In a bowl or stand mixer add the cheese, yogurt, honey, vanilla, and lemon juice/ zest.  Using an electric mixer, beat at high speed until light and creamy.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.