Low-calorie Greek Yogurt Cheesecake

Okay, so I was just sitting around today (Labor Day) trying to soak up as much relax time as possible before the work week when I realized, 'I just really want to bake something'. I knew I had sugar, flour, and eggs at least, so there must be something I can whip up. So I got on the trusty Pinterest, and typed in 'simple cupcakes'. I didn't find a simple cupcake recipe, but I did find a recipe for 100 calorie Greek yogurt cheesecake bites. SOLD. I don't have a mini muffin pan, so I decided to just use a cake pan and see how it turns out. I also modified the recipe a bit to fit the (healthier) ingredients that I have, and I must say it turned out quite nicely. So here it is!

Makes 12 servings (or one medium sized thin cake) 

Calories: 98 Fat: 4.3g Protein: 3.6g Carb: 10.5 g Fiber: 0.3 g Sugar: 7.6 g 

Ingredients:

• 12 reduced fat vanilla wafers (I used crushed Annie's Homegrown Honey Grahams)
• 8 oz 1/3 less fat cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla
• 6 oz fat-free vanilla Greek yogurt (I used siggi's Icelandic "skyr" yogurt - just as much protein as Greek)
• 2 large egg whites (I choose Abbotsford Farms Cage-Free egg whites)
• 1 tbsp all purpose flour (I used King Arthur's whole wheat flour) 
• 8 oz organic strawberries, hulled and sliced thin (I had organic raspberries) 
• 8 oz organic blueberries

Directions: 

Heat oven to 350°.

Line cupcake tin with liners.   

Place a vanilla wafer at the bottom of each liner, or pour in your crushed grahams

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 chosen berries.

This recipe could not be more simple!!