I couldn't resist using my new shiny gold espresso cups from Bologna for this week's theme. I actually bought them, NOT for espresso (as I have enough of those already), but to use for serving a small amount of soup as a starter course. Why not use them for a small dessert? I carried them home in my carry-on bag, wrapped in my nightgown. Here they are filled with "Lemon Fluff":
8 oz. cream cheese, softened
2 T. sugar (or Splenda)
2 6 oz. containers of lemon yogurt
8 oz. Cool Whip
zest of one large lemon
Beat cream cheese with sugar until smooth. Add yogurt and lemon zest, and beat until smooth. Fold in Cool Whip. Fill bowls or glasses, and top with a spoonful of lemon curd.