Ingredients
12wafers,reduced fat vanilla
8ozcream cheese,1/3 less fat, softened
¼cupsugar
1tspvanilla
6ozvanilla Greek yogurt,fat-free
2large egg whites
1tbspall purpose flour
¾cuppumpkin butter,or pumpkin pie filling
Preparation
Heat oven to 350 degrees F.
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 the fat-free yogurt, egg whites, and flour. Do not overbeat. Pour into cupcake liners filling halfway.
Top each with 1 tablespoon of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.
Bake for 25 minutes or until center is almost set. Cool to room temperature.
Chill a few hours in the refrigerator before serving.
