1 cup plain non-fat Greek yogurt (230 g)
1/2 package fat free cream cheese (4 oz)
1/4 teaspoon vanilla extract
2 large eggs
1/3 cup “cup-for-cup” stevia baking blend
1 3/4 raspberries, fresh or frozen (210 g)

Preheat oven to 350°F. Add all ingredients to a blender and blend until smooth. Line 12 cups of muffin pans with cupcake liners and spray the inside of the liners lightly with oil. Divide the blended mixture into the prepared cupcake pans. Blend the raspberries into a puree and distribute among the cheesecakes. Drag a knife through the cheesecake filling and raspberry puree to create swirls. Bake for 12-15 minutes until cheesecakes are beginning to firm . Remove the cheesecakes and cool for at least one hour. Refrigerate overnight.

Nutrition Facts (12 servings):
55 Calories
Fat: 1 g
Carbs: 8 g
Protein: 4 g