Servings 20 cupcakes |
Ingredients
- 2 (8-ounce) packages reduced-fat cream cheese
- 1/2 cup sugar
- 1 egg
- 2 egg whites
- 1/2 cup nonfat plain Greek yogurt
- 1 teaspoon vanilla extract
- 6 crushed chocolate sandwich cream cookies
Ingredients
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Instructions
- Preheat oven 300 F. Line muffin pan with paper liners. (love these colorful rainbow papers)
- Place one whole cookie in the bottom of each cupcake paper.
- In mixing bowl, beat cream cheese and sugar until light. Gradually add egg and egg whites beating until creamy. Add yogurt and vanilla, mixing well. Stir in crushed cookies.
- Divide batter between cookie filled cups. Bake 25-28 minutes or until filling set. Cool and refrigerate in pan about 2 hours.
Nutritional Info
Per Serving: Calories 154 Calories from Fat 47% Fat 8g Saturated Fat 4g Cholesterol 25mg Sodium 186mg Carbohydrates 16g Dietary Fiber 0g Total Sugars 11g Protein 4g, Dietary Exchanges: 1 other carbohydrate, 1 1/2 fat
Terrific Tip: The kids love using all different colors of cupcake paper liners and so do I! If you don't have a muffin pan, be sure to get a nonstick muffin tin they last for years! I coat my papers with nonstick cooking spray!
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