Skinnytaste · by Gina Homolka★ 4.8 (20)
Lemon Cheesecake Yogurt Cups
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 9%
CARBS 16G56% OF CAL
1G FIBER4G OTHER11G TOTAL SUGAR
FAT 4G33% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cheesecake cups made with cream cheese and Greek yogurt, topped with fresh berries and vanilla wafer crust. Light, tangy, and easy to assemble.
dessertamerican🥣 mixer🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 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
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp all purpose flour
- 24 blackberries
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 9%
CARBS 16G56% OF CAL
1G FIBER4G OTHER11G TOTAL SUGAR
FAT 4G33% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 108mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 44mg
- Calcium
- 42mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.