Cheesecake Cups

Inspiration: skinnytaste

Prep time: 20 minutes
Cook time: 25 minutes

Makes: 12 individual servings

Description: these are very deceptive. They look like desserts, but if you notice the ingredients they can pass for breakfast! My husband didn't like the vanilla wafer in the bottom, so I started making them without. This are great if your watching your waistline.

Ingredients

12 vanilla wafers (optional)

8 oz 1/3 less fat cream cheese, softened

1/4 cup sugar

1 tsp vanilla

6 oz vanilla Greek yogurt

2 large egg whites

3 Tbsp lemon juice

1 Tbsp lemon zest

3 Tbsp orange juice

1 Tbsp orange zest

1 Tbsp all purpose flour

1 pint of raspberries

Directions

1. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
2. Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, orange and lemon juice, orange and lemon zest, and then flour.

3. Pour into cupcake liners filling halfway. Using a spoon, scoop a spoon of berries and gently fold the berries into the middle of the cheesecake cup. Swirl it around a little.

4. Bake at 350 for 25 minutes.

5. Cheesecakes should be cooled and  refrigerated for 2 hours before eaten. When ready to serve, spoon a scoop of berries on top of the little morsels of goodness. Enjoy!

Tips and Tricks
You can use any type of berries.  Those berries in season are exceptionally tasty.