98 Cals 3.5 Protein 10.5 Carbs 4.5 Fats
PREP TIME:
10 mins
TOTAL TIME:
1 hr 35 mins
YIELD:12 SERVINGS
COURSE:Dessert
CUISINE:American
Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust topped with strawberries and blueberries to create a red, white and blue dessert using Mother Nature as my source for food coloring.
INGREDIENTS
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 used Chobani
2 large egg whites
1 tbsp all purpose flour
8 oz strawberries, hulled and sliced thin
8 oz blueberries
INSTRUCTIONS
Heat oven to 350°.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
Gradually beat in fat free yogurt, egg whites, and flour. Do not over beat.
Pour into cupcake liners filling half way.
Bake 20-25 minutes or until center is almost set.
Cool to room temperature then chill at least 1 hour in the refrigerator.
Before serving, top with fresh strawberries and blueberries.
Serving: 1cupcake, Calories: 98kcal, Carbohydrates: 10.5g, Protein: 3.5g, Fat: 4.5g, Sodium: 29.5mg, Fiber: 0.5g, Sugar: 7.5gBlue Smart Points:4Green Smart Points:4Purple Smart Points:5Points +:3