I took these to the work potluck today and everyone loved them. I also took cherry pie filling so people could put a little on top. yummy!
Lemon Cheesecake Yogurt Cups
• 12 reduced fat vanilla wafers
• 6 oz 1/3 less fat cream cheese, softened
• 1/3 c. Splenda
• 1 tsp vanilla
• 6 oz nonfat lemon yogurt
• 2 large egg whites
•1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp all purpose flour
Heat oven to 350°. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, Splenda and vanilla until smooth using an electric mixer. Gradually beat in 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 or cherry pie filling, if desired.
Yield: 12. Per cheesecake= 70 Calories; 3g Fat (37.6% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 112mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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