Thursday, June 14, 2012

Creamy Lemon Cheesecake Yogurt Cupcakes

12 reduced fat vanilla wafers
8 oz. 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
6 oz. fat-free vanilla Greek yogurt (I use Chobani)
2 Large egg whites
3 Tbsp. lemon juice
1 Tbsp. lemon zest
1 Tbsp. all purpose flour
24 blackberries
powdered sugar

Heat oven to 350 degrees. 
Line cupcake tin with liners.  Place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, sugar and vanillla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour.  (Do not over beat.)  Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set.  Cool to room temperature.  Chill a few hours in the refrigerator.
Top with fresh berries and powdered sugar if desired.

Serves 12   3 ww pts.
Recipe from Skinnytaste (weight watcher recipes)

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