Makes 6 servings of 2 cupcakes each
Macros: 208 cal, fat 7g, carbs 27g, protein 7g, fibre 1g
12 vanilla wafers
8 oz low fat cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
6 oz fat-free vanilla Greek yogurt
2 large egg whites
1 tbsp all purpose flour
1 cup strawberries, hulled and sliced thin
1 cup blueberries
Heat oven to 350°. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
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. Bake 20-25 minutes or until center is almost set.
Cool to room temperature then chill at least 1 hour in the refrigerator.
Before serving, top with fresh strawberries and blueberries.