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.



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



*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.



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