Ingredients
12vanilla wafers,reduced fat
8ozcream cheese,⅓ less fat, softened
¼cupsugar
1tspvanilla
6ozGreek yogurt,fat-free, vanilla
2large egg whites
3tbsplemon juice
1tbsplemon zest
1tbspall purpose flour
24blackberries
Preparation
Heat the oven to 350 degrees F.
Line the cupcake tin with liners, then place a vanilla wafer at the bottom of each liner.
Using an electric mixer, gently beat the cream cheese, sugar, and vanilla until smooth. Gradually beat in the fat-free yogurt, egg whites, lemon juice, lemon zest, and flour. Do not overbeat.
Pour the mixture into cupcake liners, filling half way.
Bake for 25 minutes or until the center is almost set.
Cool to room temperature, then chill the cups for a few hours in the refrigerator.
Top with fresh berries and powdered sugar, serve, and enjoy!
