These came out perfect.....if I say so myself! Nice and firm on the outside and rich and creamy on the inside! They are lower in fat, made with yogurt and mini's so by all means have two!!
3 packages 1/3 less fat Philadelphia Cream Cheese (softened to room temperature)
1 cup fat free Yogurt (I used Dannon light and fit)
1/3 cup sugar
3 eggs
3 tablespoons flour
2 teaspoons Almond Extract (do not use imitation)
Heat oven to 350
Mix together cream cheese and yogurt. Next add in the sugar and eggs. Then add the Almond Extract and flour. Mix really well and be sure to get all lumps out. Scraping the sides of the bowl to be sure to get all the batter in. Line a 12 cup muffin pan with cupcake papers. Pour batter into each one, filling almost to the top. Bake for 15 to 20 minutes. Or until the center no longer jiggles. Let cool for AT LEAST an hour, 2 hrs if you can. Then Chill for at least another hour.
Unwrap, turn them upside down on a plate and serve with whatever topping you desire. A dessert to feel good about! I love it and hope you do too.
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