Curtis Stone's 60 Cal 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 frosting
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Instructions:
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.
Makes 14 Cupcakes (1 Per Serving)
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
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 frosting
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Instructions:
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.
Makes 14 Cupcakes (1 Per Serving)
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
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Replies
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sooooooooooo going to make these *L* thank you!0
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Wow! These look great! I'll have to give them a go0
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bump0
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60 calorie cup cake, that sounds too good to be true. How do they taste?0
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mmm bump0
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They are FANTASIC :happy:0
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buummppppp!0
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I'm so excited to try these! Thanks for sharing!!0
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bump0
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bump0
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I'm gonna need to try these0
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thanks!:drinker:0
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Bump!0
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Bump...for sure!0
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Bumping to make tomorrow:)0
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totally have to find this recipe again after I go shopping and make it!!0
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Bump0
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THANKS!!! I am incharge of cupcakes for a birthday party this weekend. The birthday girl is trying to loose weight for her wedding in October so these are perfect!!! I will be sure to report back on what everyone thinks of these! Thanks Again!!!0
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Bump and thanks for sharing!0
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Hi! I made these - and just a word to the wise!! Do NOT use raspberries unless you know for certain that they are sweet - also, they are very difficult to strain the seeds. The cupcakes with the banana frosting came out much better than my yuch out of season sour raspberries (that were $6/mini carton! arrgh!) the cupcakes were very good ...just had better luck with bananas! enjoy the recipe!0
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