soma Rochester buy soma is soma an ssri

tramadol dosis comprimidos tramadol 50 mg what is tramadol is it addictive

ativan dosage compared to xanax alprazolam price purchase xanax Temecula

provigil prostate cancer buy provigil online generic provigil online

prevent tramadol seizures buy tramadol online tramadol online Scottsdale

driving while on xanax generic xanax 3mg xanax street price

tramadol kat bijsluiter buy tramadol online cod tramadol acetaminophen for dogs

soma and headaches buy soma soma 11870

soma Frisco buy soma online can you pass a drug test on soma

metabolism of klonopin clonazepam no prescription substitute klonopin for xanax

RECIPE :: Biggest Loser 100 calorie CUPCAKES!!

I have a confession to make, we LOVE The Biggest Loser.   We watch the episodes online when we have the time.  I just love how these people overcome, and yes…I love the drama too.  🙂

(You can see more of the healthy recipes that they feature on the show by clicking HERE!)

Anyways, they had some fabulous cupcakes that were only 100 calories. I just tracked down the recipe and had to share it with you! Enjoy!!
Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

For raspberry frosting as seen on the show:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Method

  • Preheat the oven to 325F.
  • 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.
  • Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
  • Fold in the yogurt.
  • In a separate medium mixing bowl combine the flour and baking powder and mix well.
  • Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
  • Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
  • Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
  • Remove from the oven and cool the cupcakes at room temp.
  • Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
  • Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

For raspberry frosting:

  • While the cupcakes are baking, puree the raspberries in a blender until smooth.
  • 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.
  • Cool completely.
  • Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
  • Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

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