Healthy Habits: Low-Fat Lemon Cheesecake Cups

Your friends won't believe you when you tell them this cheesecake recipe is lowfat but believe me, it is. The recipe swaps out some high calorie ingredients with good-for-you Greek yogurt and the result is a creamy perfect-for-summer dessert. Add a nice blueberry coulis and crushed graham cracker crumb topping and you'll be the talk of the water cooler tomorrow! Here's the recipe folks:

Ingredients:

• 12 reduced fat graham crackers
• 8 oz 1/3 less fat cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla
• 6 oz fat-free vanilla Greek yogurt
• 2 large egg whites
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp all purpose flour
• 1 carton blueberries

Directions:

1. Heat oven to 350°.
2. Line cupcake tin with liners. Use a cookie cutter (or anything else that will do the trick) to cut out 1-2 inch circles from the graham cracker sheets. Place a round graham cracker at the bottom of each liner.
3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
4. Gently press some blueberries into the top of the cupcake and put in center of oven.
5. Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator. Makes 12 cupcakes.

Comments

[Healthy Food Choices]

Thanks for sharing the recipe. Who says healthy food cannot be tasty?