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100-Calorie Lemon Yogurt Cups - Bright, Zesty, and Light

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Plain nonfat Greek yogurt (2 cups)
  • Light cream cheese, softened (3 ounces)
  • Fresh lemon (you’ll use zest and juice)
  • Honey or zero-calorie sweetener (to taste)
  • Pure vanilla extract (1/2 teaspoon)
  • Pinch of salt
  • Optional garnishes: fresh berries, crushed light graham crackers, extra lemon zest, or a few poppy seeds
  • Optional thickener (if needed): unflavored gelatin or cornstarch
  • Small 4-ounce jars or ramekins (about 8)

Method
 

  1. Soften the cream cheese. Let it sit at room temperature for 20–30 minutes. Soft cream cheese blends smoothly and prevents lumps.
  2. Zest and juice the lemon. Zest the lemon first, then juice it. You’ll want about 1–2 teaspoons of zest and 2 tablespoons of juice for bold lemon flavor.
  3. Whisk the base. In a medium bowl, whisk the softened light cream cheese until smooth. Add the Greek yogurt and whisk until silky with no lumps.
  4. Flavor it up. Whisk in the lemon zest, lemon juice, vanilla, and a pinch of salt. Start with 1–2 tablespoons of honey (or equivalent sweetener), then taste. Add more to your liking.
  5. Adjust thickness (optional). If you prefer a firmer, mousse-like set, bloom 1 teaspoon unflavored gelatin in 1 tablespoon cold water, then microwave 10 seconds to melt. Whisk it into the mixture. For a vegetarian option, skip the gelatin; the cups will still set softly in the fridge.
  6. Portion into cups. Divide the mixture evenly among eight 4-ounce containers. This keeps each serving around 100 calories, depending on your sweetener choice.
  7. Chill to set. Cover and refrigerate at least 2 hours (or overnight if using gelatin). The flavors mellow and brighten as they rest.
  8. Garnish and serve. Top with a few fresh berries, a tiny sprinkle of crushed light graham crackers, or a little extra zest. Keep toppings light to stick close to 100 calories.