I love Valentine's Day and with all of the sweet treats that will be popping up this week, it's going to be really hard to resist the temptation to try them all. I found a recipe for Lemon Cheesecake Yogurt Cups on pinterest from skinnytaste.com and I figured these would be a great little treat to keep in my freezer for anytime that I'm craving a little dessert without a lot of extra fat and calories. The recipe even included the nutritional information.
Calories: 108.6
Fat: 4.7 grams
Carbohydrates: 12.6 grams
Fiber: 1.1 gram
Protein: 3.6 grams
Sugar: 7.1 grams
Sodium: 107.9
Lemon Cheesecake Yogurt Cupcakes
12 reduced fat vanilla wafers
8 ounces 1/3 less fat cream cheese
1/4 cup sugar
1 teaspoon vanilla
6 ounces fat free vanilla Greek yogurt
2 egg whites
3 Tablespoons lemon juice
1 Tablespoon lemon zest
1 Tablespoon flour
fresh berries for garnish
Heat oven to 350. Line cupcake tin with 12 liners. Place a vanilla wafer in the bottom of each liner.
Beat cream cheese, sugar and vanilla.
Add yogurt, egg whites, lemon juice, zest and flour. (Don't overbeat)
Pour into cupcake liners.
Bake 25 minutes. Cool to room temperature.
Chill in refrigerator. Top with fresh berries or freeze.
These little cheesecake cups were really yummy and virtually guilt free. I tucked some away in my freezer too to satisfy those dessert craving that will inevitably happen this week.
Ciao!
12 reduced fat vanilla wafers
8 ounces 1/3 less fat cream cheese
1/4 cup sugar
1 teaspoon vanilla
6 ounces fat free vanilla Greek yogurt
2 egg whites
3 Tablespoons lemon juice
1 Tablespoon lemon zest
1 Tablespoon flour
fresh berries for garnish
Heat oven to 350. Line cupcake tin
with 12 liners. Place a vanilla wafer in the bottom of each liner.
Beat cream cheese, sugar and vanilla. Add yogurt, egg whites, lemon
juice, zest and flour. (Don't overbeat) Pour into cupcake liners. Bake 25 minutes. Cool to room temperature. Chill in refrigerator. Top with fresh berries. Freeze if desired.
No comments:
Post a Comment