Ingredients
-
12
-
8
-
1/4
-
1
-
6
-
2
-
3
-
1
-
1
-
24
-
-
-
-
-
Directions
Something about lemon says summer to me, perhaps its the color? Im 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 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.
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Steps
|
1
Done
|
Line Cupcake Tin With Liners Place a Vanilla Wafer at the Bottom of Each Liner |
|
2
Done
|
Gently Beat Cream Cheese, Sugar and Vanilla Until Smooth Using an Electric Mixer. |
|
3
Done
|
Gradually Beat in Fat Free Yogurt, Egg Whites, Lemon Juice, Lemon Zest and Flour. Do not Over Beat. |
|
4
Done
|
Pour Into Cupcake Liners Filling Half Way. |
|
5
Done
|
Bake 25 Minutes or Until Center Is Almost Set. |
|
6
Done
|
Cool to Room Temperature. Chill a Few Hours in the Refrigerator. |
|
7
Done
|
Top With Fresh Berries and Powdered Sugar If Desired. |
