DESSERT! YUMMY!!
CARAMEL PUMPKIN PUDDING CUPCAKES
INGREDIENTS
For cupcakes
2 cups moist style yellow cake mix
1 cup canned pure pumpkin
1/3 c fat-free liquid egg substitute
2 Tablespoons sugar free maple sugar
2 teaspoons Splenda ( I used truvia) granular
1/8 teaspoon salt
For topping
3 cubes chewy caramel.
2 teaspoons light vanilla soy milk
Directions
Preheat oven to 350 degrees
Combine all cupcake ingredients in a mixing bowl with 1/3 cup water. Whip with a whisk or fork 2 minutes until well blended.
Spray a 12 cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes ( until cupcakes have puffed up but still appear a little gooey on top)
Place caramel and soymilk in a tall microwave safe glass. Microwave at medium power for 1 1/2 mins
Stir until smooth, immediately drizzle caramel sauce over cupcakes
ENJOY!!
I personally give a thumbs up!!
Recipe found in Hungry Girl cookbook pg 212
For cupcakes
2 cups moist style yellow cake mix
1 cup canned pure pumpkin
1/3 c fat-free liquid egg substitute
2 Tablespoons sugar free maple sugar
2 teaspoons Splenda ( I used truvia) granular
1/8 teaspoon salt
For topping
3 cubes chewy caramel.
2 teaspoons light vanilla soy milk
Directions
Preheat oven to 350 degrees
Combine all cupcake ingredients in a mixing bowl with 1/3 cup water. Whip with a whisk or fork 2 minutes until well blended.
Spray a 12 cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes ( until cupcakes have puffed up but still appear a little gooey on top)
Place caramel and soymilk in a tall microwave safe glass. Microwave at medium power for 1 1/2 mins
Stir until smooth, immediately drizzle caramel sauce over cupcakes
ENJOY!!
I personally give a thumbs up!!
Recipe found in Hungry Girl cookbook pg 212
Fresh Berry Tart
Ingredients
2 (5.3-oz) containers nonfat Greek yogurt with honey
3 cups fresh mixed berries (raspberries, blueberries, blackberries, and/or strawberries)
1 prepared shortbread pie crust
1 tablespoon confectioners’ sugar
Steps
2 (5.3-oz) containers nonfat Greek yogurt with honey
3 cups fresh mixed berries (raspberries, blueberries, blackberries, and/or strawberries)
1 prepared shortbread pie crust
1 tablespoon confectioners’ sugar
Steps
- Stir yogurt to blend in honey; spread one container of yogurt over pie crust. Place one-half of the berries in single layer over yogurt; repeat both layers.
- Sprinkle with sugar. Chill until ready to serve. (Makes 8 servings.)
Rocos brownies
- .Ingredients Yes, you are reading the ingredients list correctly: there are black beans in these brownies. You really have to taste the brownies to believe them. The beans add moisture and texture—not to mention fiber and protein. These brownies have such a great fudgy texture because the cocoa powder, and just a little espresso powder, are the only dry ingredients (besides a bit of Truvia). For an extra jolt of chocolate flavor and about 15 more calories, stir ¼ cup dark chocolate–covered cacao nibs (such as Kopali Organics) into the batter just before pouring it into the pan. These brownies are even better the next day. - Rocco DiSpirito
- Nonstick cooking spray
- 1½ cups canned black beans, rinsed and drained
- ½ cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- ¾ cup egg substitute
- 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
- 2 tablespoons reduced-fat sour cream, such as Breakstone’s
- 1 tablespoon unsalted butter, melted
- 24 packets (84 g) Truvia or 8 tablespoons granulated Splenda
- 1 teaspoon vanilla extract
- Preheat the oven to 350˚F. Spray an 8×8-inch glass baking dish with cooking spray.
- Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
- Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
- Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
- Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers