Lemon Cheesecake Yogurt Cups

Step 1

Heat oven to 350°.

Step 2

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Step 3

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Step 4

Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat.

Step 5

Pour into cupcake liners filling half way.

Step 6

Bake 25 minutes or until center is almost set.

Step 7

Cool to room temperature. Chill a few hours in the refrigerator.

Step 8

Top with fresh berries and powdered sugar if desired.