1 1/4 cup plain non-fat Greek yogurt, divided (250 g)

1 package fat-free cream cheese, divided (226 g)
1/4 cup unsweetened water (60 ml)

1 1/2 teaspoon vanilla extract*

1/2 envelope unflavored gelatin (3 g)

1/4 teaspoon salt

1 cup fresh strawberries (200 g)


Preheat oven to 350°F. Lightly spray 36 cups of a mini muffin pan with cooking oil. Line the cups with the wonton wrappers and bake for 8-10 minutes, until the wrappers are slightly crisp. Meanwhile, add Greek yogurt, cream cheese, water, vanilla extract, gelatin, and salt to a blender, and blend until smooth. Add strawberries and pulse until only small chunks remain. Pour blended mixture into the wonton wrapper-lined cups. Bake for 12-15 minutes until cheesecake is firmed. When the cheesecakes are done baking, turn off the oven and allow the cheesecakes to cool with the oven. Refrigerate until ready to serve.

Nutrition Facts (12 servings):

35 Calories

Fat: 0 g

Carbs: 7 g

Protein: 2 g