Ingredients
-
12
-
8
-
1/4
-
1
-
6
-
2
-
1
-
3/4
-
-
-
-
-
-
-
Directions
Pumpkin Roll Sponge Cake,Pumpkin Cream Cheese Muffins,No Bake Pumpkin Cheesecake,Pumpkin Butterscotch Bars,Pumpkin Hazelnut White Chocolate Biscotti
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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. Gradually Beat in Fat-Free Yogurt, Egg Whites and Flour. Do not Over Beat. Pour Into Cupcake Liners Filling Half Way. |
|
3
Done
|
Top Each With 1 Tbsp of the Pumpkin Butter. Using a Toothpick, Swirl the Pumpkin Butter Into the Cream Cheese Mixture For a Marbling Effect. |
|
4
Done
|
Bake 25 Minutes or Until Center Is Almost Set. Cool to Room Temperature. Chill a Few Hours in the Refrigerator Before Serving. |
