Skinnytaste · by Gina Homolka★ 5.0 (3)
Pumpkin Swirl Cheesecake Yogurt Cupcakes
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 8%
CARBS 25G66% OF CAL
0G FIBER4G OTHER20G TOTAL SUGAR
FAT 4G25% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light Greek yogurt cupcakes swirled with pumpkin butter and cream cheese. A lower-calorie take on pumpkin cheesecake.
dessertamericanbaked good🥣 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
- 1 tbsp all purpose flour
- 3/4 cup pumpkin butter or pumpkin pie filling
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 8%
CARBS 25G66% OF CAL
0G FIBER4G OTHER20G TOTAL SUGAR
FAT 4G25% OF CAL
2G 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
- 25m
- Cook
- 25m
- Sodium
- 108mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 21mg
- Calcium
- 40mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.