I was super psyched to make these. The combination of a sweet cream cheese, cheesecake like filling with blueberry bran muffins sounded delectable. And the husband was excited as the cheesecake part reminded him of the filling in his favorite dessert, the pumpkin roll.
I made them last night and split the tasty results with a friend. Let’s just say Good stuff! Everyone enjoyed them except the toddler, he was a bit turned off by the look of them, but that’s fickle 2 year old for you.
- 1 package BlueBran VitaMix (Blueberry Bran Muffin Mix)
- 2 egg whites
- 1-½ cups water
- 8-oz tub Philadelphia Fat-Free Cream Cheese
- 6 Tbsps. powdered sugar
- 1 low-fat graham cracker sheet, crushed (2 squares or 4 rectangles)
Preheat oven to 400 F.
Line a standard 12-cup muffin pan with paper baking cups.
Prepare according to package: In a large mixing bowl, combine VitaMuffin mix, egg whites and water. Blend well. Set aside.
In a bowl, mix fat-free cream cheese and powdered sugar to thoroughly blend.
Divide muffin batter evenly among the baking cups. Spoon the cream cheese mixture evenly on top of the batter in each cup. Sprinkle the graham cracker crumbs over each muffin.
Bake according to package, about 25 minutes, or until firm.
Allow muffins to cool, then indulge your cheesecake craving in a lusciously light way!
|Servings||Amt per Serving|
|128||0g||8g||old: 2||new: 3|