A Sweet Memorial Day Treat

My brother is an EMT and recently he had to go on a pretty scary unofficial call when my grandma got sick and passed out in his arms. Since he's very good at what he does, he just got to work and took care of the matter at hand, so she got proper care in time and is doing well today. But, this gave me a whole new respect for how brave some people really have to be in their everyday jobs when it comes to the responsibility of protecting & serving people of our country. I know for sure that I am not capable of contributing to society in this way, so thankfully I have a few other gifts to share. Thank God for our men and women of the military, public servants and their strong families. This fresh and easy dessert would be a great way to show appreciation for the heroes in your lives this holiday weekend.

My version of the Red, White and Blueberry Cheesecake Yogurt Cupcakes I saw on Pinterest from wwww.Skinnytaste.com.

This fresh little dessert is perfect for summer celebrations.

See the little Nilla cookie as the crust.

Happy Memorial Day! Thank God for all the people who serve our country at home & abroad.

Red, White and Blueberry Cheesecake Cupcakes
 Recipe adapted from: Skinnytaste.com
Servings: 12 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
Calories: 98 • Fat: 4.3 g • Protein: 3.6 g • Carb: 10.5 g • Fiber: 0.3 g • Sugar: 7.6 g
Sodium: 29.5 mg
(Not including whipped cream topping.)

Cheesecakes:

• 12 reduced fat vanilla wafers or graham crackers trimmed down to fit in baking cups
• 8 oz 1/3 less fat cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla
• 6 oz fat-free vanilla Greek yogurt (I used Oikos)
• 2 large egg whites
• 1 tbsp all purpose flour
• 8 oz strawberries, hulled and sliced thin
• 8 oz blueberries

Whipped Cream Topping:

• 8 oz heavy whipping cream
• 2/3 cup confection sugar
• 2 tsp. Vanilla Extract 

Directions:

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer or small graham cracker  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.

Bake 20-25 minutes or until center is almost set. Cool to room temperature then chill at least 1 hour in the refrigerator.

For topping, place stainless steel bowl & mixer attachments in the freezer for about 10 minutes while you clean and cut fruit. Take the heavy cream and use the cold bowl to whip the cream with a whisk in standing or handheld mixer. Just as it starts to get thick, slowly add the sugar and vanilla extract until cream gets stiff. Take care not to over-beat the cream as it quickly goes from smooth to curdy. Like mine, even if it doesn't turn out smooth it should still taste pretty good. Place whipped cream in a plastic piping bag and pipe onto cupcakes. Arrange berries on freshly applied whipped cream using the design I used or get creative with your own. You could also use any other fruit to top these cheesecakes like peaches, cherries or bananas. They would actually be pretty good anytime of the year.