Lemon Cheesecake Yoghurt Cupcake
Adapted from Skinnytaste
Ingredients:
crushed digestive biscuits mix with melted butter
8 oz cream cheese, softened
1/4 cup sugar
1 tsp vanilla
6 oz fat-free yogurt
2 large egg whites
3 tbsp lemon juice
1 tbsp lemon zest
1 tbsp all purpose flour
24 blueberries
Directions:
Heat oven to 350°.
Line cupcake tin with liners. Place crushed digestive biscuits at the bottom of each liner.Baked for 10 minutes.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
Bake 15 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator
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