pumpkin swirl cheesecake yogurt cupcakes |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | wafers | vanilla wafers | 8 | ounces | cream cheese, fat free, softened | 1/4 | cup | sugar | 1 | teaspoon | vanilla extract | 1 1/2 | containers (4 oz) | Fat Free Greek Yogurt | 2 | large | eggs, white only | 1 | tablespoon | all-purpose flour | 3/4 | cup | pumpkin, canned (1/2 large can) |
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Steps
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Sequence
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Step
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| | 1 | line a muffin tin with papers and place 1 wafer in each tin | | 2 | mix gently cream cheese, sugar and vanilla until smooth | | 3 | gradually add yogurt, egg whites and flour. do not over beat | | 4 | pour into cupcake papers about 1/2 full | | 5 | top with 1 tbls of pumpkin butter and swirl with a toothpick | | 6 | bake at 350 for 25 minutes. | | 7 | cool to room temp. then chill for several hours |
pumpkin swirl cheesecake yogurt cupcakes |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | pumpkin | 3/4 | cup | unsweetened apple juice | 2 | teaspoons | ground ginger | 1/2 | teaspoon | cloves, ground | 1 1/2 | cups | sugar | 2 | teaspoons | cinnamon, ground | 1 | teaspoon | nutmeg |
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Steps
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Sequence
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Step
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| | 1 | combine all ingredients in a large saucepan and stir well. bring to a boil then reduce heat. simmer for 30 minutes or until thickened. | | 2 | transfer to sterile containers and refrigerate. |
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