Pumpkin Pumpkin

Last Sunday, I cooked dinner for my wonderful friends Lynnett, Tyra and Brandon.  They always let me try new stuff out on them. For the main dish I made the Crock Pot Chicken Taco Chili, but for dessert I made this:

Pumpkin Swirl Cheesecake Yogurt Cupcakes

www.skinnytaste.com

Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 114.1 • Fat: 4.6 g • Carb: 13.8 g • Fiber: 1.5 g • Protein: 3.8 g • Sugar: 6.5
Sodium: 56.8

Ingredients:

·                     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

·                     1 tbsp all purpose flour

·                     3/4 cup pumpkin butter or pumpkin pie filling

So you are gonna wanna Heat oven to 350°.  I have found that this is a VERY important step when making anything in the over. That way you don’t over cook  or under cook stuff.  I also gathered all the ingredients and put them in one place, as shown by this picture.

Then you are gonna wanna line cupcake tin with liners and place a vanilla wafer at the bottom of each liner. (Tyra helped me with this ) Now her question was do you put them in face down or face up. I think at the end of the day it doesn’t matter cause they kinda get soaked into the mixer anyway. When you are done the it should look like this…

The next step is rather complicated and because it was SOOOO freaking messy I didn’t take a picture of the actual process. But you are going to want to gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Then gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. 

I don’t know if it was because the cream cheese wasn’t room temp or what but I had cream cheese all over my hands and then it was a BITCH to get it off the beaters. Once I added the yogurt, egg whites and flour it got a bit easier, but damm.  I guess this is WHY I am doing this so I can get better at things like this.

Now here comes the fun part.  Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect. Let me first say that I had a VERY LARGE can of pumpkin. I used the canned pumpkin pie filling, not the butter as I couldn’t find it. Since pumpkin pie filling is something you can freeze, I just froze what I didn’t use.  I used a tbsp to put it in there and then a fork to swirl it cause I didn’t have any toothpick. When you are finish is should sorta look like this.

Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.

Now we LOVED them so much that I kinda forgot to take a picture of them when they were done. So I send you to  Pumking Swirl Cheesecake Cupcakes To view the finish product.

I am glad that I tried to do this. My whole WLJ has been about doing things that I never thought I would do.  And who knew I could bake. Everyone who had one said that they were delicious  and they were only 3 points J

XOXO