So my mom called me yesterday with life-changing news:
Mom: “I bought some new super stuffed oreos today.”
Me: “WHAT?!?!?!” (frantically searches for “super stuff oreos” on the internet) ”MOM I can’t find them what EXACTLY are they called?!”
Mom: “Oh ummm…..Mega Stuf Oreos.”
Me:
After this minor freakout, I finally found proof of their existence, immediately went to target to look for them, didn’t find them, went home feeling despondent, fell asleep, and dreamt about buying them at Stein Mart.
All this to say that I never actually found/bought them; but it did inspire me to make something with oreos. And it’s low-fat, more or less anyway.
awwww yeah, OREO COMPILATION!
I would definitely put this recipe in the Top 5 which currently contains the oatmeal chocolate caramel gooey bars and the red velvet cheesecake!
[ ingredients:1 package reduced fat oreos | 2 8-oz packages low fat cream cheese | 1/2 c. sugar | 1 tsp vanilla extract | 2 eggs lightly beaten | 1/2 c. vanilla greek yogurt ]
yields: 18 cupcakes
Preheat oven to 275 F. Break up about 6 of the oreos to be used later in the cheesecake batter. Place paper liners in the muffin tins, and put an oreo at the bottom of each one.
On medium speed, beat the cream cheese until smooth. Gradually add the sugar and mix until incorporated. Mix in the vanilla.
Pour in lightly beat eggs a little at a time. Once combined, mix in the greek yogurt. Fold in broken cookies.
Top each oreo-lined cup with batter, almost filling them. Bake for about 22 minutes or until the filling is set. Refrigerate for at least 3 hours.
