Lemon Cheesecake Yogurt Cupcakes
Lemon Cheesecake Yogurt Cupcakes
Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 108.6 • Fat: 4.7 g • Carb: 12.6 g • Fiber: 1.1 g • Protein: 3.6 g • Sugar:7.1
Sodium: 107.9
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-freevanilla Greek yogurt (I used Chobani)
2 large egg whites
3 tbsp lemon juice
1 tbsp lemon zest
1 tbsp all purpose flour
24 blackberries
Directions:
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, 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.
Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 108.6 • Fat: 4.7 g • Carb: 12.6 g • Fiber: 1.1 g • Protein: 3.6 g • Sugar:7.1
Sodium: 107.9
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-freevanilla Greek yogurt (I used Chobani)
2 large egg whites
3 tbsp lemon juice
1 tbsp lemon zest
1 tbsp all purpose flour
24 blackberries
Directions:
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, 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.
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Replies
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Bump0
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this sounds really really good!!!
bump!0 -
They sound delicious!0
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Wow, sounds super yummy! Thanks!0
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Thanks this sounds wonderful0
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Sound fabulous! Will have to try them!0
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Bump, sounds yummy!0
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this sounds yummy...bump0
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bump0
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yummmy....lemon and cheesecake = heaven0
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That sounds yummy!0
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bump!0
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Bump0
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bump0
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These sound great, thanks!
(And thanks for posting a delicious dessert recipe that doesn't include Cool Whip - you can't get it in Australia, so I keep seeing these great ideas that I can't try)0 -
bump!0
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Mmmmm, can't wait to try this! Thanks!0
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Sounds delicious! I love cheesecake, and this looks like a great option.0
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Bump!!0
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bump0
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I made these on Saturday night to bring to my friend Crystal's house on Sunday! I used bottled lemon juice, no zest, blueberry chobani yogurt (I didn't have vanilla flavored) and omitted the blackberries. They came out to be 99 calories each via my recipe counter, and I LOVED THEM! Seriously, I'm glad I was taking most somewhere because I could have eaten all 12 of them on my own...so yummy!
One suggestion I can make is LET THEM CHILL!!! I just had to try one Saturday night so I threw one in the freezer and then ate it about 20 minutes later and it was still very warm. Delicious but it definitely needs the several hours to overnight in the fridge in order to set and become so deliciously cheesecakey.0 -
These sound sooo good can't wait to try them!0
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thanks, cant wait till october to try them, Right now on low carb eatting but i'll be thinking thoughts of thanks to you when i get my first bite on halloween night.0
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sounds amazing0
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This recipe is from skinnytaste.com right? Her pictures make them look even better! I definitely want to try them!0
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Sounds great! I think I have almost everything to make them too.0
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Gina at skinnytaste.com has the best recipes and this one is not an exception:)0
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those sound awesome. great for summer0
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Bump! Thanks! These sounds amazing!0
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