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    Chocolatey Cupcakes


    Source of Recipe


    shannalee724

    Recipe Introduction


    From member shannalee724: If you are as bored with egg whites as I am, try this. It sure helps squelch the sweet tooth and gets that protein in all at the same time.

    List of Ingredients




    2 egg whites
    1 tbsp cocoa powder (off plan ingredient)
    2 tbsp Splenda
    1 tbsp vanilla

    Recipe



    Preheat oven to 350°. Beat egg whites on high until stiff. Add cocoa**, Splenda and vanilla, continue to beat until mixed. Mixture will be thick. Spoon into muffin pan making sure each has equal amounts. (2 egg whites will make about 4 cupcakes) Bake for 15 to 17 minutes. Let cool a few minutes before serving.

    Tip: Make sure you use a good non-stick pan. Before removing, take a butter knife, and run around the cupcakes to loosen. Then turn pan upside down and shake the cupcakes out.

    Variations:
    *If your meal calls for a fruit, fold in appropriate amount of bananas, raspberries, or strawberries to mixture before spooning in to muffin cups.
    *Add a tsp of your favorite extract (strawberry and banana work really well)

    Compatible with Body Type:
    Breakfast A-B-C-D-E
    Morning Snack A-B-C-D-E
    Lunch A-B-C-D-E
    Afternoon Snack A-B-C-D-E
    Dinner A-B-C-D-E
    Evening Snack A-D-E

    This Recipe Contains: Protein A

 

 

 

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