100 CALORIE CUPCAKES WITH RASPBERRY FROSTING (COURTESY OF CURTIS

100 Calorie Cupcakes With Raspberry Frosting (Courtesy of Curtis image

Provided by Kate DeMello

Categories Dessert

Time 30m

Yield 15 cupcakes, 15 serving(s)

Number Of Ingredients 10

5 egg whites
1 pinch salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup fat free Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
1 cup low-fat cream cheese, at room temp
1 cup fresh raspberry
fresh raspberry (to garnish)

Steps:

Preheat the oven to 325°F.
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temperature.
While the cupcakes are baking, puree the raspberries in a blender until smooth.
Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
Cool completely.
Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.