20
Dec
13

Food Friday: Pumpkin Swirl Cheesecake Yogurt Cupcakes

Food Friday - Pumpkin Swirl

 

We love these delicious holiday cheesecake cups made light by using Greek yogurt swirled with pumpkin butter on top! Portion perfect for your healthy bariatric lifestyle.

 

GATHER:

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

3/4 cup pumpkin butter or pumpkin pie filling

 

MAKE:

*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. Top each with 1 tbsp of the pumpkin butter. *Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.

*Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.

 

EAT:

Servings: 12, Size: 1 cup

Calories: 114.1

Protein: 3.8 grams

Carb: 13.8 grams

Fat: 4.6 grams

 

This recipe comes from skinnytaste.com

 

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