100 Calorie Cupcakes With Raspberry Frosting
These light cupcakes, featuring a fresh raspberry cream cheese frosting, are a wonderful treat for anyone watching their weight. The recipe uses egg whites, whole wheat flour and Greek yogurt to create a deliciously airy dessert. It makes 15 individual cupcakes and can be prepared in about half an hour.
Ingredients
- 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)
Method
- Heat your oven to 325°F.
- Put the egg whites into a large bowl and beat them with a handheld mixer for 3 to 4 minutes until they lighten and hold shape.
- Turn the mixer to high and beat in the salt and honey until soft peaks form, then mix in the vanilla extract.
- Carefully fold the yogurt into the egg white mixture.
- Take a separate medium bowl and whisk together the whole wheat flour and baking powder.
- Sift the dry mixture into the egg whites gradually, folding it in gently with a spatula.
- After everything is combined, spoon the batter into paper-lined cupcake tins.
- Bake for 15 to 20 minutes until golden and they spring back lightly to the touch.
- Take the cupcakes from the oven and let them cool completely.
- As the cupcakes bake, blend the cup of fresh raspberries in a blender to make a smooth puree.
- Pour the puree through a fine strainer into a small pot and cook it for 5 to 7 minutes until it thickens a little.
- Allow the cooked raspberry puree to cool down fully.
- Put the room temperature cream cheese into a medium bowl and fold the cooled puree into it until uniformly combined.
- When the cupcakes are cool, top each one with some of the berry frosting, add a fresh raspberry for garnish and serve.
Nutrition (per serving)
Sodium116800 mg
Recipe details
CategoryDessert
AuthorKate DeMello
