Ingredients:
12 reduced fat vanilla wafers
8 oz. 1/3 less fat cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
1 Tbsp. all purpose flour
3/4 c. pumpkin pie filling
Directions:
Heat oven to 350 degrees.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.
Top each with 1 Tbsp. of the pumpkin filling. Using a toothpick, swirl the pumpkin into the cream cheese mixture for a marbling effect.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.
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