117 Cals 4 Protein 16 Carbs 5 Fats
PREP TIME:
25 mins
COOK TIME:
25 mins
TOTAL TIME:
50 mins
YIELD:12 SERVINGS
COURSE:Dessert
CUISINE:American
These pumpkin swirl cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top.
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, I used Chobani
2 large egg whites
1 tbsp all purpose flour
3/4 cup pumpkin butter or pumpkin pie filling
INSTRUCTIONS
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.
Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.
Serving: 1cup, Calories: 117kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Cholesterol: 2mg, Sodium: 24mg, Fiber: 0.5g, Sugar: 12.5gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:3
Health & Nutrition
