Lemon Cheesecake Yogurt Cups
User Reviews
4.7
51 reviews
Excellent
Lemon Cheesecake Yogurt Cups
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These lemon cheesecake cups are made with cream cheese, Greek yogurt and fresh berries. The "crust" is vanilla wafer cookies, so easy to make!
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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
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp all purpose flour
- 24 blackberries
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Instructions
- Preheat the oven to 350F.
- 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.
Nutrition Information
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Serving
1cupcake
Calories
108kcal
(5%)
Carbohydrates
12g
(4%)
Protein
3.5g
(7%)
Fat
4.5g
(7%)
Saturated Fat
3g
(15%)
Cholesterol
6.5mg
(2%)
Sodium
108mg
(5%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 108kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3.5g | 7% |
| Fat | 4.5g | 7% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6.5mg | 2% |
| Sodium | 108mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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