1 package chocolate graham crackers, crushed
4 T butter or margarine, melted
8 oz cream cheese, softened
1/4 c Splenda
1 t vanilla
5.3 oz vanilla Greek yogurt
2 egg whites
3 T lemon juice
1 T lemon zest
1 T all purpose flour
24 raspberries
Directions:
Line muffin tin with paper muffin liners.
Mix melted butter with cracker crumbs.
Divide among 12 muffin papers and press into bottom.
In a large mixing bowl, mix cream cheese, Splenda & vanilla until creamy.
Add yogurt, egg whites, lemon juice and zest and flour and mix together.
Divide into 12 muffin liners on top of cracker crust.
Bake in a 350 degree oven for 25 minutes.
Let cool, then top with raspberries.
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