Ingredients:
2 cup plain non-fat Greek yogurt (455 g)
1 package fat free cream cheese (8 oz)
3 bananas (13.5 oz)
1/2 teaspoon vanilla extract
4 large eggs
1/3 cup “cup-for-cup” stevia baking blend
36 vanilla wafers
Additional vanilla wafers and whipped topping, optional

Method:
Preheat oven to 350°F. Add all ingredients to a blender and blend until smooth. Line 36 cups of a muffin pan with cupcake liners and spray the inside of the liners lightly with oil. Place a vanilla wafer in the bottom of each cupcake liner as the crust. Divide the blended mixture into the prepared cupcake pans on top of the vanilla wafer. Bake for approximately 12 minutes until cheesecakes are beginning to firm and the tops are slightly browned. Remove the cheesecakes and cool for at least one hour. Refrigerate overnight. Before serving, top with whipped topping and an additional vanilla wafer, if desired.

Nutrition Facts (36 servings, without topping):
50 Calories
Fat: 1 g
Carbs: 7 g
Protein: 3 g

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