m.i.a. and a cheesecake recipe

Boy, where is the summer going?

I blinked and July is halfway over. And I also realized it's been a few weeks since I've worked on the blog. Truth be told, I started my MBA July1, celebrated my birthday and 4th of July, visited my family, etc. and have thus had little time for writing about the things I love!

I still plan to continue writing and hope to zone in my focus a little more on my wonderful city, Fort Worth. It's just going to take a little time for me to get the hang of this school thing first! Sometimes being a grown up isn't fun but it's necessary, right?

I'll leave you with a recipe and picture of some adorable [and delicious] mini cheesecakes I shared with my coworkers in celebration of the 4th of July. Not only are they less than 100 calories each, but they are just sooo yummy! If you try them, let me know how you like them! xo.

Red White and Blueberry Cheesecake Yogurt Cupcakes 

Recipe via Skinny Taste

Ingredients:

12 reduced fat vanilla wafers
8 oz 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp vanilla
6 oz fat-free vanilla Greek yogurt
2 large egg whites
1 tbsp all purpose flour
8 oz strawberries, hulled and sliced thin
8 oz blueberries

Directions:

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer 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.