Description
Lemon Cheesecake Yogurt Cups are a light and creamy dessert with a refreshing lemon flavor.
Ingredients
Scale
- 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
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.
Notes
- Use fresh lemon juice for the best flavor.
- Let the cups chill for a few hours for optimal texture.
- Top with your favorite berries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 108
- Sugar: 9 g
- Sodium: 108 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 6.5 mg
Keywords: Lemon Cheesecake Yogurt Cups