Needless to say that this was our Valentine’s Day Dessert. Can you believe that this is “skinny”? This dessert was a hit…Low Points, Low Calories, Low Fat & Low Carbs!
Yields24 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients:
Cake
1Box Duncan Hines moist deluxe red velvet cake
6ozChobani 0% Vanilla Greek Yogurt
1Egg
1cupWater
Cheesecake
1Block of 8oz reduced fat Philly cream cheese
¼cupChobani 0% Vanilla Greek Yogurt (2oz)
¼cupLight sour cream
2Large egg whites
¼cupSugar
1tspFlour
1tspVanilla
Directions:
1
Pre-Heat oven to 350 degrees
2
Prepare muffin/cupcake tins with foil liners (24); set aside
3
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
4
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
5
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
6
Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
7
Swirl with a fork to combine slightly and get a swirled design (see picture)
8
Bake for 25 minutes until the cheesecake is set.
9
Cook and cool until they come to room temp
10
Refrigerate in a covered container for minimum of 1 hour
Nutrition:
Nutrition Facts
24 servings
Serving size
1 cupcake
Amount per serving
Calories138.2
% Daily Value *
Total Fat4.7g7%
Total Carbohydrate20.9g8%
Dietary Fiber .5g2%
Protein3.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cake
1Box Duncan Hines moist deluxe red velvet cake
6ozChobani 0% Vanilla Greek Yogurt
1Egg
1cupWater
Cheesecake
1Block of 8oz reduced fat Philly cream cheese
¼cupChobani 0% Vanilla Greek Yogurt (2oz)
¼cupLight sour cream
2Large egg whites
¼cupSugar
1tspFlour
1tspVanilla
Directions
1
Pre-Heat oven to 350 degrees
2
Prepare muffin/cupcake tins with foil liners (24); set aside
3
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
4
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
5
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
6
Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
7
Swirl with a fork to combine slightly and get a swirled design (see picture)
8
Bake for 25 minutes until the cheesecake is set.
9
Cook and cool until they come to room temp
10
Refrigerate in a covered container for minimum of 1 hour
AuthorSheenaCategoryDessertsDifficultyBeginner