Directions
- 1Add all wet ingredients into a blender and blend on low for 5–7 seconds.
- 2Add dry ingredients into a bowl and mix to avoid clumping.
- 3Slowly combine wet and dry ingredients; fold until mixed but not overmixed.
- 4Crush 4 Oreo Thins and mix into the batter.
- 5Add batter evenly to 12 cupcake molds in a pan; add warm water to the pan for a water bath.
- 6Bake at 300°F for 25 minutes; then turn off oven, slightly open the door, and leave for another 20–25 minutes.
- 7Let cool at room temperature, then transfer to the fridge overnight.
- 8Add toppings and enjoy!
Ingredients
- 240 g Plain Non Fat Greek Yogurt
- 190 g 2% Cottage Cheese
- 50 g Light Cream Cheese (1/3 less fat)
- 100 g Egg Whites
- 50 g Vanilla Whey/Casein Blend Protein Powder
- 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 10 g Zero Cal Sweetener
- 4 Crushed Oreo Thins
Equipment
small blenderbowlcupcake moldsovenbaking pan
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