8 oz. pkg. low-fat cream cheese, softened
1/3 c. sugar
½ tsp. lemon juice
1 tsp. lemon zest
½ tsp. vanilla extract
½ c. low-fat plain Greek yogurt
2 large eggs, at room temperature
2 Tbsp. white whole wheat flour
Fresh raspberries for garnish
Confectioners' sugar for sprinkling
Preheat oven to 350°. Coat a muffin tin with cooking spray or line with paper liners.
In a large bowl, combine cream cheese, sugar, lemon juice, lemon zest and vanilla. Beat until smooth with an electric mixer. Add yogurt, eggs and flour and continue to mix until well blended. Spoon batter into prepared tin, filling each muffin cup ¾ full.
Bake 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes, then transfer to a wire rack to cool 30 additional minutes.
Refrigerate 2-3 hours, or until ready to serve. Top with fresh raspberries and a sprinkle of confectioners' sugar. —11 servings.
• Exchange (per serving): 90 calories, 4 g fat, 2 g saturated fat, 4 g protein, 9 g carbohydrate, 45 mg cholesterol, <1 g fiber, 114 mg sodium.