Cherry Cheesecake Cups 3 points

Yield: 12 cups

Ingredients:

12 Nilla Wafers
8 oz 1/3 less fat cream cheese, softened
6 oz fat free vanilla Greek yogurt
1/3 cup sugar
1 ½ teaspoon vanilla extract
2 teaspoons lemon juice
1 large egg
¾ cup light cherry pie filling (I used Comstock)

Directions:

Preheat the oven to 375 and line a standard sized muffin tin with 12 foil cupcake liners. Place a Nilla Wafer, flat side down, in the bottom of each liner.
In a large bowl, combine the cream cheese, yogurt, sugar, vanilla extract, lemon juice and egg and beat with an electric mixer until smooth and creamy. Spoon the mixture evenly into the cupcake liners, filling each about 2/3 full.
Bake for about 15 minutes or until the centers are almost set. Remove from the oven and allow the cakes to cool completely. The cakes will puff up while baking but will sink in the center while cooling, making a perfect pocket for cherry filling.
Once the cheesecake cups are cool, spoon one tablespoon of cherry pie filling onto the top of each cake. Refrigerate until ready to serve. The cakes are best served cold, so refrigerating at least an hour is recommended.

Weight Watchers Points Plus: 3 per cup

Weight Watchers Pro Points: 3 per cup

Weight Watchers old Points : 3 per cup

Nutrition Information:
113 calories, 14 g carbs, 5 g fat, 3 g protein, 0 g fiber

Source: http://www.emilybites.com

3 Points Plus