Servings: 6 squares
WW Points: ~4 points per square (depends on brands)
Ingredients
6 large eggs, separated (0 points)
8 oz (226 g) light cream cheese, softened (10 points)
1/4 cup unsweetened Greek yogurt (0 points)
1/4 cup sugar (6 points) or sugar substitute (0 points if using monk fruit/stevia)
1/4 cup all-purpose flour (3 points)
1/4 cup cornstarch (3 points)
1/4 cup low-fat milk (1 point)
1 tsp vanilla extract (0 points)
1/4 tsp cream of tartar (optional, 0 points)
Instructions
Prepare oven & pan: Preheat oven to 325°F (160°C). Grease a square 8×8-inch baking pan and line with parchment paper.
Make the batter base:
In a large bowl, beat cream cheese until smooth.
Add yogurt, milk, and vanilla, mixing until creamy.
Add egg yolks one at a time, mixing well.
Sift in flour and cornstarch, mix until combined.
Whip egg whites:
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar and whip until stiff peaks form.
Combine:
Gently fold egg whites into the cream cheese mixture in 3 batches to maintain fluffiness.
Bake in water bath:
Place the square pan inside a larger baking tray and fill the outer tray with hot water (about 1 inch deep).
Bake for 50–60 minutes until golden brown on top and set in the center.
Cool & serve:
Let cool in the oven with the door slightly open for 15 minutes to prevent sinking.
Slice into 6 squares.
Points Breakdown (per square):
Light cream cheese: 10 points
Sugar: 6 points (or 0 points with sugar substitute)
All-purpose flour: 3 points
Cornstarch: 3 points
Low-fat milk: 1 poin