5/14/21 ♡ mini blueberry yogurt cakes [55]
cake total [268] / 6 servings [45]
120g (1/2 cup) nonfat greek yogurt [60]
37g (1/4 cup and 1 tbsp) flour [137]
1fl oz (2 tbsp) unsweetened vanilla almond milk [4]
14g (1 tbsp) reduced fat cream cheese [30]
30g (2 tbsp) egg white [17]
40g (1/4 cup) frozen blueberries [20]
(optional / to taste) hazelnut skinny syrup or liquid sweetener [0]
topping total [60] / 6 servings [10]
14g (1 tbsp) reduced fat cream cheese [60]
(to taste) swerve confectioners sugar [0]
simple directions:
1. mix wet ingredients adding cream cheese last. add flour, enough sweetener to your liking, then fold in blueberries.
2. pour into cupcake liners or mini cake molds, and bake at 350° for about 25 - 30 minutes. let cool.
3. to make topping: use hand mixer or whisk vigorously to "whip" up cream cheese and powdered sugar so it's no longer firm.
4. top cakes evenly and sprinkle with additional sugar if you'd like!
i found this recipe on instagram from mylightkitchen, and i just tweaked it a bit to fit my tastes. the cakes are dense kind of like mooncake, which i really like about them, but i thought it was a little light on flavor so i made the cream cheese topping. i also used bundt cupcake molds and it looked really good! if you make these i hope you enjoy them (:













