Recipe of the Week 7/12: Red, White, and Blueberry Cupcakes

Yields 12 Servings

Ingredients 

• 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, I used Chobani
• 2 large egg whites
• 1 tbsp all purpose flour
• 8 oz strawberries, hulled and sliced thin
• 8 oz blueberries 

Instructions 

• 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. 

Adapted from: https://www.skinnytaste.com/red-white-and-blueberry-cheesecake/#recipe 

Nutritional Facts: Serving: 1cupcake, Calories: 98kcal, Carbohydrates: 10.5g, Protein: 3.5g, Fat: 4.5g, Sodium: 29.5mg, Fiber: 0.5g, Sugar: 7.5g 

www.pinterest.com/novaphysicianwellness 

Found by: Melissa Zobler BS, CPT, CPSN