Ingredients

The following ingredients have 4 Servings
  • 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
  • 8 oz strawberries (hulled and sliced thin)
  • 8 oz blueberries

Instruction

  • 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.
  • Bake 20-25 minutes or until center is almost set.
  • Cool to room temperature then chill at least 1 hour in the refrigerator.
  • Before serving, top with fresh strawberries and blueberries.