CHERRY CHEESE CUPCAKES
Makes 12 Cupcakes
1 Cupcake = 3 PointsPlus™
12 Reduced Fat Nilla Wafers2 (8 oz each) packages Neufchatel cream cheese, softened
3/4 cup Splenda granulated
1/2 cup fat-free egg substitute
1 TBSP lemon juice
2 tsp vanilla
@3/4 cup sugar-free cherry pie filling
Preheat oven to 350º. Place 1 wafer in the bottom of a muffin pan with paper liners; set aisde.
Beat cream cheese and Splenda in a medium bowl with an electric mixer on medium speed until well combined.
Add egg substitute, lemon juice and vanilla until just blended.
Spoon evenly into muffin cups, @ 2/3 full.
Bake 30 minutes. Turn off the oven and open the oven door slightly. Let stand in the oven for an additional 30 minutes. These will 'collapse' as they sit in the oven. Remove from oven and cool completely.
Top with pie filling. Refrigerate at least 1 hour before serving.
Store in the refrigerator.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***