Creamy Lemon Cheesecake Yogurt Cupcakes Gina's Weight Watcher Recipes Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts Calories: 108.6 • Fat: 4.7 g • Carb: 12.6 g • Fiber: 1.1 g • Protein: 3.6 g • Sugar: 7.1 Sodium: 107.9
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
Heat oven to 350°.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
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 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
current weight: 193.0
Fitness Minutes: (1,818)
771 7/31/13 1:00 P
Skip the meringue part if you don't eat it but then remember to revise your ingredient list.
Lemon Meringue Pie
Weight Watchers Recipe
Serves: 10 - 5 points plus per serving
The classic recipe lightened up. It’s lemony and creamy, made easy with a store-bought pie crust.
6 oz frozen ready to bake pie crust 3/4 cup(s) sugar, granulated 1/4 cup(s) cornstarch 1/4 tsp kosher salt 1 cup(s) low-fat milk 1 cup(s) water 2 large egg(s), separated 1/4 cup(s) fresh lemon juice 1 Tbsp lemon zest 2 large egg white(s) 2 Tbsp powdered sugar
Preheat oven to temperature specified on pie crust package. Bake pie crust according to package directions; set aside to cool and then set oven temperature to 350°F (if not already at that temperature).
Meanwhile, to make filling, combine granulated sugar, cornstarch and salt in a medium saucepan; set over medium heat. Whisk in milk and water, stirring constantly so lumps dissolve completely; cook, stirring constantly, scraping down mixture from sides and bottom of pot, until mixture thickens, about 7 minutes. Remove from heat and slowly whisk in both egg yolks; stirring continuously while doing so. This movement distributes the heat and prevents the yolks from "scrambling." Set pan back over heat and bring to a boil for 1 minute. Remove from heat and slowly whisk in lemon juice and lemon zest; pour into baked pie crust.
Next, to make meringue, whip all 4 egg whites with powdered sugar in a medium bowl until stiff peaks form; spoon onto pie, making sure to spread it out so that meringue mixture touches all the way to crust edges. Bake until top of meringue becomes golden, rotating halfway through cooking, about 10 minutes. Cool completely at room temperature (about 2 hours) and then place in refrigerator to chill (at least 2 hours more). Slice into 10 pieces and serve.
Does anyone have any healthy recipes for lemon meringue pie (without the meringue is fine too--we don't eat that part!)? My mom bought a bunch of lemons and wants me to make lemon meringue pie...but she's trying to eat better and I'm trying to eat better, so I was hoping someone has a recipe, or could direct me to a recipe, for a healthy version of lemon meringue pie! Thank you!
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