Makes 12 delicious (guilt-free) cupcakes!

 

Ingredients:

4 oz. semi-sweet chocolate

1/3 c. unsweetened cocoa powder

3/4 c. sugar

1/2 c. fat-free evaporated milk

2 large egg yolks (okay, not low in cholesterol, sorry!)

1/2 t. vanilla extract

3 large egg whites, room temperature

1/4 c. all-purpose flour

1/2 t. baking powder

Raspberries

 

Directions:

- Preheat oven to 350 degrees and line muffin pan with foil liners.

- Melt chocolate in large bowl, microwave on high for 2 minutes, stir until smooth.

- In small saucepan, whisk together cocoa and 1/2 c. of the sugar (set aside the remaining 1/4 cup). Whisk in the milk and cook for two minutes over medium heat, constantly, until smooth.

- Stir the cocoa mixture into the melted chocolate, then add the 2 egg yolks and vanilla.

- Beat the 3 egg whites in large bowl until foamy, then gradually beat in the remaining 1/4 c. sugar. Set speed on high and beat just until stiff.

- Fold egg whites into the chocolate mixture 1/3 at a time.

- Fold in flour and baking powder.

- Fill muffin cup with the chocolate batter and bake for 20 minutes, or until toothpick inserted into the center comes out clean.

- Cool and top each cupcake with a few raspberries.

- ENJOY!!

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Recipe adapted by Michelle Jones

Original source: Prevention Guide, Fit and Firm, 2001.