Can you believe this is a “skinny” dessert? Not to mention I LOVE anything red velvet. It’s a close second to dark chocolate. Who would have thought you could enjoy a cupcake for just 145 calories! This recipe is a must.
Ingredients
Makes 24 cupcakes
Part 1
- 1 box Betty Crocker red velvet cake mix
- 3/4 cup nonfat vanilla Greek yogurt
- 1 egg
- 1/2 cup skim milk
- 1/2 cup water
Part 2
- 8 oz. reduced fat cream cheese
- 1/2 cup nonfat vanilla Greek yogurt
- 2 egg whites
- 1/4 cup sugar
- 1 tbsp. flour
- 1 1/2 tsp. vanilla
Directions
- Preheat oven to 350 degrees and prepare 2 muffin tins with cupcake liners
- In a large mixing bowl, mix together red velvet cake ingredients from part 1, set aside
- In a medium mixing bowl, beat ingredients from part 2 to make cheesecake swirl
- Fill cupcake liners half full with red velvet cake mix
- Top with about two tablespoons of cheesecake mix
- Use a fork to swirl two batters together
- Bake for 18-20 minutes or until batter is set
- Cool to room temperature, refrigerate, and top with a dollap of fat-free cool whip before serving!
