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.
12reduced fat vanilla wafers
8oz1/3 less fat cream cheese(softened)
6ozfat-free vanilla Greek yogurt(I used Chobani)
2large egg whites
1tbspall purpose flour
8ozstrawberries(hulled and sliced thin)
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.