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
Protein: 3.8 grams
Carb: 13.8 grams
Fat: 4.6 grams
This recipe comes from skinnytaste.com