Fat Free Chocolate Cupcakes
1 small box Jello cook and serve chocolate pudding mix
1/2 cup non-fat dry milk powder
1 Tbsp. unsweetened Hershey’s cocoa
1/2 cup sugar
1 cup self-rising flour
1 tsp. vanilla
4 oz. applesauce
1/4 tsp. baking soda
4 egg whites
1 pinch salt
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour; set aside. In a small bowl, blend vanilla, applesauce and baking soda; set aside. In another medium bowl, beat egg whites with the pinch of salt until stiff.
With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes. Divide equally into 12 muffin tins which have been lined with paper liners. Bake at 350 degrees about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack 10 minutes then remove.
This recipe yields 12 cupcakes.
Serve with your favorite accompaniment such as nonfat strawberry frozen yogurt, fresh raspberry sauce, or light cherry pie filling.
Per cupcake:
Calories 126
Fat 0
Fiber 1
Carbohydrates 28
WW points 2