Lemon Cheesecake Yogurt Cups
Prep Time: 10 mins
Cook Time: 25 mins
Cooling time: 30 mins
Total Time: 35 mins
Lemony cheesecake cups made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!
- 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
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp all purpose flour
- 24 blackberries
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.
Top with fresh berries and powdered sugar if desired.
Serving: 1cupcake, Calories: 108kcal, Carbohydrates: 12g, Protein: 3.5g, Fat: 4.5g, Saturated Fat: 3g, Cholesterol: 6.5mg, Sodium: 108mg, Fiber: 1g, Sugar: 9g
Blue Smart Points: 4
Green Smart Points: 3
Purple Smart Points: 4
Points +: 3