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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 43.7
  • Total Fat: 3.3 g
  • Cholesterol: 48.3 mg
  • Sodium: 55.6 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.0 g

View full nutritional breakdown of low fat cheesecake muffins calories by ingredient
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low fat cheesecake muffins

Submitted by: VMS0419

Introduction

low fat cheesecake, modified into cupcakes low fat cheesecake, modified into cupcakes
Number of Servings: 9

Ingredients

    low fat, fat free or neutchatel cream cheese, 1 package
    greek yogurt 0.25 cups (or any non-fat plain yogurt)
    2 eggs
    3 packets splenda
    dash of vanilla extract


Tips

This was a first attempt, next time I will use one egg, and add a tsp of baking soda for volume. Not bad considering each is under 50 cal, and less than 1 carb. You can use ricotta cheese, or plain non-greek yogurt if you do not like greek yogurt. If your diet allows, top with pie filling when cooled, or place a vanilla wafer in the bottom of each muffin liner prior to spooning in batter before baking. My mom makes the full fat, full sugar version with a simple cheesecake recipe, a vanilla wafer in the bottom of each cup, and topped cherry pie filling after they have been cooled. I'm not a huge cheesecake fan, but I LOVE her cheesecake cupcakes. With this version, I can enjoy them without the guilt- who eats just one cupcake anyway? I plan on trying this with cocoa and other flavored extracts.


Directions

Preheat to 350 degree F oven. Mix all ingredients medium to high speed. Spoon batter in paper lined muffin tins.

Serving Size: 9 cupcakes

Number of Servings: 9

Recipe submitted by SparkPeople user VMS0419.





TAGS:  Desserts |

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