Name: Cookies and Cream Cheese Cupcakes
Yield: 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

Cookies and Cream Cheese Cupcakes

Oreo cookies and cheesecake in one frozen dessert - need I say more?!

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

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

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!