soma bras 38g soma no prescription soma drug test erowid

can i take gabapentin and valium valium no prescription needed is diazepam 5mg the same as valium

how long before sleep to take ambien buy ambien taking 80 mg of ambien

does ambien have a half life buy ambien online ambien Grand Rapids

buy xanax philadelphia buy xanax xanax dose létale

driving while on xanax generic xanax 3mg xanax street price

para que sirve el tramadol 25 mg order tramadol online overnight tramadol and coumadin

how does valium affect your driving buy diazepam online taking valium with vodka

tramadol traumatic brain injury tramadol online wat is sterker tramadol of oxycontin

can i take valium with venlafaxine buy valium online valium teva

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