White chocolate raspberry Greek yogurt cheesecakes

I love being able to turn really unhealthy desserts into desserts that are almost guilt free! This one is sure to please all of you cheesecake lovers!

Each of these babies are less than 200 calories but are so rich and flavorful you would never guess they were low fat!

Adapted from Peanut butter cheesecake

Vanilla wafers
8 oz 1/3 less fat cream cheese, softened
6 oz non-fat vanilla Greek yogurt (I used Chobani)
1 tsp vanilla extract
1 tsp sugar free fat free instant white chocolate pudding mix
1 egg
1/4 cup sugar (Truvia or whatever sweetener you like)
1 tsp lemon zest
Raspberry preserves

Preheat oven to 350. Place 1 vanilla wafer into the bottom of each lined cupcake liner.

In a bowl, mix together cream cheese, yogurt, vanilla and sugar. Add in pudding mix and stir until combined. Beat in egg and lemon zest.

With a spoon, carefully place mixture into cupcake tin. Using a teaspoon measurement, spoon 1 teaspoon of the raspberry preserves on top of each cheesecake. Take a toothpick and swirl preserves into the batter.

Bake for 25 minutes. Allow to cool completely and then refrigerate for a few hours.


Portion control lemon meringue pies

This is by far the easiest recipe I have posted on this blog.

From start to finish, this recipe takes only fifteen minutes and that includes baking time! Not only is it easy, but it tastes so amazing. They are super lemony, with just the right amount of sugar and if you bake it long enough, the meringue has crispy edges and a super fluffy center.

Oh, and the best part of all of this? They are the perfect size. Small and compact and really easy to eat. So easy to eat that you might just eat them all. Without sharing. Which is what I wish I did. They are that good.

Adapted from Stone Soup

1/2 cup lemon juice and zest from one lemon
1/3 cup sugar
1 can condensed milk
3 eggs, separated
Shortbread cookies

Preheat your oven to 350 degrees.

Line a muffin tin with cupcake liners.

In a large ziplock bag or in the bowl of a food processor, crush shortbread cookies until finely ground. Spoon a rounded tablespoon of crumbs into muffin tins and press down the form a crust. Set aside.

In a bowl, combine lemon juice, lemon zest, condensed milk, and egg yolks. Whisk until smooth. Pour mixtures into the tins – about 3/4 of the way full.

In another bowl, whip egg whites until stiff. Gradually add in sugar while you are still whipping and then continue to whip until the sugar has dissolved.

Spoon egg whites over the top of the lemon mixture. This does not need to look perfect by any means. It almost looks better when it is a little messy.

Bake in the oven for 10 minutes or until the meringue begins to look golden brown.

Allow to cool completely in the refrigerator until ready to eat.

Lemon poppyseed cookies

My sister is visiting me in Charlotte this weekend and as a way to kick off our Easter vacation, we made some lemon cookies. Lemon always reminds me of spring and summer because it is such a fresh, bright scent/flavor. I don’t use lemon in too much of my recipes, but when I do its the centerpiece of the dish.

These cookies are so good! They have a really bright lemon flavor in them with hints of flavor from the poppyseeds. The lemon glaze that is drizzled over them adds just enough sweetness to really compliment the lemon.

If you are needing something for your Easter table, this should be it! Head on over to Annie’s Eats to find the recipe. These are so easy to make and bake up in no time!