How To Make Lemon Cheesecake Yogurt Cups
Satisfy your sweet tooth by crafting these lemon cheesecake Greek yogurt cups! This easy-to-make dessert is made more tasty by adding mixed berries atop.
Serves:
Ingredients
- 12vanilla wafers,reduced fat
- 8ozcream cheese,⅓ less fat, softened
- ¼cupsugar
- 1tspvanilla
- 6ozGreek yogurt,fat-free, vanilla
- 2large egg whites
- 3tbsplemon juice
- 1tbsplemon zest
- 1tbspall purpose flour
- 24blackberries
Instructions
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Heat the oven to 350 degrees F.
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Line the cupcake tin with liners, then place a vanilla wafer at the bottom of each liner.
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Using an electric mixer, gently beat the cream cheese, sugar, and vanilla until smooth. Gradually beat in the fat-free yogurt, egg whites, lemon juice, lemon zest, and flour. Do not overbeat.
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Pour the mixture into cupcake liners, filling half way.
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Bake for 25 minutes or until the center is almost set.
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Cool to room temperature, then chill the cups for a few hours in the refrigerator.
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Top with fresh berries and powdered sugar, serve, and enjoy!
Nutrition
- Calories: 129.65kcal
- Fat: 8.42g
- Saturated Fat: 4.41g
- Monounsaturated Fat: 2.30g
- Polyunsaturated Fat: 0.43g
- Carbohydrates: 10.79g
- Fiber: 0.31g
- Sugar: 5.53g
- Protein: 3.13g
- Cholesterol: 22.67mg
- Sodium: 103.26mg
- Calcium: 31.51mg
- Potassium: 50.73mg
- Iron: 0.26mg
- Vitamin A: 69.41µg
- Vitamin C: 2.54mg
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