It's only in the last few months that I've embraced...truly embraced the fact that I will not live forever. And if I don't change my eating habits...and those of my children, I won't be around or healthy enough to enjoy my grandchildren. Heath and I have started working out as much as time allows and we've started eating healthier. I quickly grew tired, however, of salad and plain boring grilled chicken, so I had to get creative. The best part about this whole new healthy lifestyle, though is that I've discovered new foods and new ingredients to make old time favorite recipes healthier. I made the following recipe tonight, and I have to say, I did pretty good!
The great thing about these little cheesecake cups is that they're healthy, and they actually contribute to your body. They're low calories and insanely high in protein!
Lemon Cheesecake Cups
9 cupcake liners
9 reduced fat vanilla wafers
8 oz. Greek Yogurt cream cheese (Yes, there is such a thing sold at Walmart)
1/4 cup sugar in the raw
1 tsp. vanilla
5 1/2 oz. cup of vanilla non-fat Greek yogurt
2 large egg whites (I'm going to experiment with egg beaters later)
3 tbsp. lemon juice
1 tbsp. all purpose flour
Preheat oven to 350 degrees. Place a vanilla wafer in the bottom of each cupcake liner.
Beat cream cheese, sugar, and vanilla in a bowl until well blended. Gradually add in remaining ingredients and evenly fill the cupcake liners. Bake in preheated oven for 20-30 minutes or until set.
Cool until room temperature and then place in the refrigerator until chilled. I serve mine topped with fresh fruit (raspberries, blackberries, blueberries, strawberries, etc.)
Nutritional Information per serving:
Calories: 106
Fat: 3
Carbohydrates: 13
Fiber: 0.5
Protein: 6.3 (Yes, you read that right!)
