8 oz light cream cheese
1 c Fat Free Greek Yorgurt
3 tbsp coconut palm sugar
1 c blueberries
1/2 c blueberry preserves, with no sugar
1/4 c toasted sliced almonds
In a mixer beat the cream cheese, yogurt and sugar until smooth.
Divide between 8 small desert bowl, spoon blueberry preserves over, then fresh blueberries and sprinkle with sliced almonds.
Chill for at least an hour.