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Pumpkin Swirl Cheesecake Yogurt Cupcakes

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Ingredients

Adjust Servings:

	12 reduced fat vanilla wafers
	8 oz 1/3 less fat cream cheese softened
	1/4 cup sugar
	1 tsp vanilla
	6 oz fat-free vanilla greek yogurt used chobani
	2 large egg whites
	1 tbsp all purpose flour
	3/4 cup pumpkin butter or pumpkin pie filling

Nutritional information

Calories

Carbohydrates

16g

Protein

Fat

Saturated Fat

Cholesterol

24mg

Sodium

0.5mg

Fiber

12.5g

Sugar

Blue Smart Points

Green Smart Points

Purple Smart Points

Points +

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Pumpkin Swirl Cheesecake Yogurt Cupcakes

Name: Pumpkin Swirl Cheesecake Yogurt Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: : 12; : 8; : 1/4; : 1; : 6; : 2; : 1; : 3/4

Features:

Cuisine:

American

These pumpkin swirl cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top.

50 min
Serves 12
Easy

Ingredients

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.