60 Calorie Cupcakes!

While watching The Biggest Loser we had on DVR last night, I saw the greatest recipe for healthy cupcakes! I figured since I recently got your tastebuds inflamed with the Pumpkin Poppers , I should mention there ARE healthy ways to prepare even the sweetest of treats for the sweet-tooth out there :)


This recipe is from Chef Curtis Stone, who taught the Biggest Loser contestants how to make low-calorie vanilla cupcakes with a raspberry frosting - and did not use sugar! (you can substitute a different fruit if you prefer). I found the recipe here, but you should also check out Curtis' website as he has some tasty looking recipes!


Vanilla Cupcakes
Makes about 14 cupcakes
Ingredients

• 5 organic egg whites
• Pinch of salt
• 3 tablespoons honey
• 2 teaspoons vanilla extract
• ¼ cup nonfat Greek yogurt
• ½ cup whole wheat flour
• 1 teaspoon baking powder

For the raspberry frosting

• 1 cup nonfat cream cheese, at room temp
• 1 cup fresh raspberries
• Fresh raspberries to garnish

Method

1. Preheat the oven to 325F.
2. 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.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temp.
10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
11. 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.
12. Cool completely.
13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g