CURTIS STONE’S 60 CAL CUPCAKES

YOU’LL NEED:

5 Organic egg whites
Pinch of salt
3 Tbsp. honey
2 Tsp. vanilla extract
¼ C. nonfat Greek yogurt
½ C. whole wheat flour
1 Tsp. . baking powder

For the frosting

1 C. nonfat cream cheese, at room temp
1 C. fresh raspberries
Fresh raspberries to garnish

HOW TO MAKE:

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

2 SmartPoints

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