100 Calorie Cupcakes With Raspberry Frosting (courtesy Of Curtis

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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)

Recipe

• 1 preheat the oven to 325°f.
• 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 temperature.
• 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.