Red, White and Blueberry Cheesecake Yogurt Cupcakes

By McCarleyRHLAC

Servings: 12 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts

Calories: 98 • Fat: 4.3 g • Protein: 3.6 g • Carb: 10.5 g • Fiber: 0.3 g • Sugar: 7.6 g

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
• 8 oz strawberries, hulled and sliced thin
• 8 oz blueberries

Details

Servings 12
Adapted from skinnytaste.com

Preparation

Step 1

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.

Bake 20-25 minutes or until center is almost set. Cool to room temperature then chill at least 1 hour in the refrigerator.

Before serving, top with fresh strawberries and blueberries.