Lemon Raspberry Cheesecake Cupcakes
Yield: 12 Size, 1 cup
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
1. Heat oven to 350°.
2. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
3. 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 and gently add raspberries into each liner.
4. Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
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
Original recipe adjusted by the HealthyU RD team