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!

Ingredients
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.

Sinful raspberry and cream rolls

Today is a fat day.

I have been wanting to make these for weeks now, but hadn’t because I was scared that they would be so good and I wouldn’t be able to control myself around them.

Well, I was right. They are good. And I have no self control. Hence the fat day.

You should make these for the 4th of July. They would be awesome for dessert, or a brunch, or just because. You will thank me. I promise.

Ingredients

1 cup milk
3 tablespoons unsalted butter
3 1/2 cups unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast
1 teaspoon salt
Non-stick cooking spray

Filling

6 Tbl butter, melted
1/4 cup brown sugar
1 cup raspberry preserves
1/2 cup mascarpone cheese

Frosting

8 oz cream cheese
3 Tbl butter
1 cup powdered sugar

Combine milk and butter in a glass measuring cup and microwave until butter is melted and mixture is warm. Pour into the bowl of a stand mixer with a paddle attachment. Add in 1 cup flour, yeast, sugar, and salt. Mix on low speed for 3 minutes. Pour in 2 1/2 cups of flour and mix on low speed until flour is all absorbed and dough begins to pull away from the sides of the bowl. Remove the dough from bowl and knead on a floured surface for 8 minutes. Dough will get smooth and come together in a ball. Lightly grease a bowl and place dough in the center. Cover with plastic wrap and a kitchen towel and place in a warm place for 2 hours.

After two hours, punch down the dough (it should have tripled in size by now) and roll out onto a floured surface. Roll the dough into a 15x11in rectangle.

Combine preserves and mascarpone cheese together in a small bowl. Brush butter onto the surface of the rolled out dough and sprinkle with brown sugar. Spread preserve mixture over the top. Slowly and carefully begin to roll up the dough starting at one long side. Cut crosswise into 18 equal pieces and place cut side down in a pie dish. Cover with plastic wrap and a towel and let rise for another 45 minutes.

Pre-heat oven to 375 degrees. Place rolls into the oven and bake for 20 minutes. The tops will be golden brown.

Remove from the oven and allow to cool for 10 minutes. In the meantime, mix together all ingredients for the frosting and evenly spread it over the tops of the rolls. Eat warm or at room temperature.