weight watchers best recipes | Red Velvet Cheesecake Cupcakes Points + 4

Ingredients

    ****Cake****
    1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
    6 oz container of Chobani 0% Vanilla Greek Yogurt
    1 egg
    1 cup water
    ****Cheesecake****
    1 block of 8 oz Reduced Fat Cream Cheese (Philly)
    1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt
    1/4 cup Light Sour Cream
    2 Large Egg Whites
    1/4 cup Sugar
    1 Tbsp Flour
    1 tsp Vanilla

Instructions

    Pre-Heat oven to 350 degrees
    Prepare muffin/cupcake tins with foil liners (24); set aside
    In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
    In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
    Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
    Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
    Swirl with a fork to combine slightly and get a swirled design (look at picture below)
    Bake for 25 minutes until the cheesecake is set.
    Cook and cool until they come to room temp
    then refrigerate in a covered container for minimum of 1 hour.

Makes 24 Red Velvet Cream Cheese Cupcakes. Nutrition per cupcake: Weight Watcher Points + 4 ~ Calories 138.2 ~ Fat 4.7 g ~ Carbs 20.9 g ~ Fiber 0.5 g ~ Protein 3.5 g