Recipe Name pumpkin swirl cheesecake yogurt cupcakes Submitted by orchard06 Recipe Description something new and fall-like Quantity 0 Quantity Unit Prep Time (minutes) 40 Cook Time (minutes) 25 Ready In (minutes) 65

pumpkin swirl cheesecake yogurt cupcakes Ingredients Amount Measure 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) Steps Sequence Step 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 Ingredients Amount Measure 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 Steps Sequence Step 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. pumpkin butter