Creamy Lemon Chesecake Yogurt Cupcakes
(from Rachellovesdogs’s recipe box)
Source: skinnytaste.com
Serves 12 peopleCategories: Dessert
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
- 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.
-
3 points