Day 328 of 365
Wow almost 1 year into my journey. So I have not been very good at keeping up with my blog. Been busy. Usually my busy time of the year is Summer. Just like I am sure most of you are busy this time of the year.
Well I am in week 5 of my INSANITY workouts. This week is recovery week so its not the constant pounding of the body but you take it at a slower pace. I really like the workout routines. Tho I have not been to the gym in a month because this takes up all of my time in the morning. Going to start adding in the gym now just have to get to bed earlier and wake up earlier. Need to get back some of this motivation!
I ran my first race of June on Saturday. The Chicago Color Run. It was a very fun race. Not really a race you run for time but to have fun and they throw colors on you as you run the course so you come out very colorful as you can see in the picture below!
Now in 2 weeks is my BIG race week. Warrior Dash AND Tough Mudder! This will be a very tough weekend for running. Will def be good running this and getting it out of the way.
Just have to keep going and keep my long term goals in mind!
Creamy Lemon Cheesecake Yogurt Cupcakes Servings: 12 • Size: 1 cup • Points+: 3 pts
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 (I used Chobani)
- 2 large egg whites
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp all purpose flour
- 24 blackberries
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, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
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