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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

  1. Heat oven to 350°.
  2. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
  3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
  4. Gradually beat in fat free yogurt, egg whites, and flour. Do not over beat.
  5. Pour into cupcake liners filling half way.
  6. Bake 20-25 minutes or until center is almost set.
  7. Cool to room temperature then chill at least 1 hour in the refrigerator.
  8. Before serving, top with fresh strawberries and blueberries.

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Our philosophy is about food that nourishes, is made with love and makes for a happy body. We are also partial to the odd treat, because there is no fun in denying oneself. So moderation is key, but a clean and organic plate is best. We don’t do diets. We do delicious.

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