Red Velvet Cupcakes

I just made this recipe tonight and was blown away! They came out amazing and are worth every one of their 140 calories.



Directions:

Frosting

6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

Cupcakes

1 cup Devil's Food cake mix
1 cup Classic Yellow cake mix
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free Egg Beaters
1/4 cup mini semi-sweet chocolate chips, divided
Entire bottle of red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:

Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.

MAKES 12 SERVINGS

Serving Size: 1 Cupcake
Calories: 140
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g

Chocolate Chip Pancakes

Another breakfast favorite of mine! This recipe tastes just like real chocolate chip pancakes that you order from a diner, with a fraction of the calories.



Ingredients:

1/4 cup regular oats (not instant)
1/4 cup fat-free liquid egg substitute (like Original Egg Beaters)
2 tbsp. whole-wheat flour
2 tbsp. fat-free vanilla yogurt
2 tsp. semi-sweet mini chocolate chips
1/4 tsp. baking powder
1/4 tsp. vanilla extract
1 Splenda packet
Dash of salt
4 sprays I Can't Believe It's Not Butter! Spray
2 tbsp. Fat Free Reddi-wip
Optional: sugar-free pancake syrup

Directions:

In a small bowl, place all ingredients EXCEPT for the chocolate chips, butter spray, Reddi-wip and optional syrup. Add 2 tbsp. of water, and stir until thoroughly mixed. Then, fold in the chocolate chips. Bring a pan sprayed with nonstick spray to medium heat. Evenly pour half of the batter into the center of the pan to form 1 pancake. Once the pancake begins to look solid (after about 1 1/2 minutes), gently flip. Cook for an additional 1 to 1 1/2 minutes, or until both sides are lightly browned and the inside is cooked through. Plate and spray evenly with 2 spritzes of the butter spray. Repeat with the rest of the batter and butter spray to make your second pancake. If you like, drizzle with a little sugar-free syrup. Then, top with the Reddi-wip and enjoy!

MAKES 1 SERVING

Serving Size: ENTIRE RECIPE
Calories: 241
Fat: 4.5g
Sodium: 425mg
Carbs: 37g
Fiber: 4g
Sugars: 10g
Protein: 13g