Lemony cheesecake cups made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!
Something about lemon says summer to me, perhaps it’s the color? I’m not quite sure but I do know the color yellow makes me happy and so do these little portion controlled cheesecake cups. Although these are meant to be eaten for dessert, I figured cream cheese, fruit and yogurt could easily be enjoyed for breakfast and that is exactly what I did this morning.
Use whatever berries you want or a combo of mixed berries, you could even top it with pie filling. I actually made these two ways, one way as seen in the photo, the second way I added the berries to the cheesecake cups before I baked them so the berries baked in with the cheesecake. Both ways are equally good, but the berries on top made for a prettier photo.
Mom always put vanilla wafers on the bottom of her cheesecake cups which is such a simple low-fat solution to create a crust. When the cheesecake cups bake, the cookies soften and all the flavors work together. Diabetics can use Splenda in place of sugar.
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
3 tbsp lemon juice
1 tbsp lemon zest
1 tbsp all purpose flour
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, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
Top with fresh berries and powdered sugar if desired.
Keywords: Lemon Cheesecake Yogurt Cups
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