low fat cheesecake muffins
Introductionlow fat cheesecake, modified into cupcakes low fat cheesecake, modified into cupcakes
low fat, fat free or neutchatel cream cheese, 1 package
greek yogurt 0.25 cups (or any non-fat plain yogurt)
3 packets splenda
dash of vanilla extract
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.
Serving Size: 9 cupcakes
Number of Servings: 9
Recipe submitted by SparkPeople user VMS0419.