Apple Butter Cheesecake Yougurt Cups

These cups are made with rich apple butter and has a hint of vanilla to accent the taste, with a cute topping (that is optional) you have the  perfect individual dessert with portion control! We decide to do apple butter because of the holiday's we figured we do something besides pumpkin flavors so your table has some variety.



Apple Butter Cheesecake Yogurt Cups:
(With Whip Topping And Browned Apples)


Servings: 15 Serving Size: 1 Cheesecake Cup Calories: 91 Carbs: 12 Fat: 3 Protein: 3 Fiber: 0 Sodium: 90

Apple Butter Cheesecake Yogurt Cups:

(Without Whip Topping And Browned Apples)


Servings: 15 Serving Size: 1 Cheesecake Cup Calories: 76 Carbs: 8 Fat: 3 Protein: 3 Fiber: 0 Sodium:88

Ingredients:

• 12 Reduced fat vanilla wafers
• 8 oz. 1/3 fat cream cheese
• 6 oz. Non-fat Greek yogurt
• 8 Tbsp. Apple butter
• 2 Large egg whites
• 6 Tsp. Splenda sugar substitute
• 1 Tsp. Vanilla extract
• 1 Tbsp. Cornstarch 

Topping Ingredients:

• 15 Tbsp.  Cool Whip Free
• 1/4 Red Delicious Apple
• 6 Tsp. Light Brown Sugar

 Preheat oven to 350 degrees. Line a cupcake tin with liners than add vanilla wafers to the bottom. This will create a base for the cheesecake and don't worry the will soften up after baked. Place cream cheese, sugar, and vanilla into a large bowl and gently beat.

After add the yogurt, apple butter, egg whites and gently beat again. Now that all the wet ingredients are prepared add the cornstarch to the mix and whip in. Fill the cupcake liners up half way and place in the oven for about 25 minutes or until the center is firm.

Cool to room temperature, than place in the refrigerator for a couple of hours. To prepare topping cut the apple in 1/4 than cut very thin slices. Heat the brown sugar in a small sauce pan and coat the apple slices until browned. Place 1 tablespoon of whip cream on top of the cheesecake cup and than place one apple slice on the whip cream.