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Chocolate Macaroon Cupcakes




Source of Recipe


Taste of Home


List of Ingredients




2 egg whites
1 egg
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 cup sugar
1/2 cup Splenda
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 cup 1% buttermilk

Filling

1 cup fat-free ricotta cheese
4 tablespoons Splenda
1 egg white
1/3 cup coconut flakes
1/2 teaspoon almond extract -- or coconut extract

Recipe



Preheat oven to 350º. In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar,Splenda, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk.
Spoon half of the mixture into 18 muffin cups coated with nonstick cooking spray. (Or use paper liners.)

In another mixing bowl, beat the ricotta cheese, Splenda and egg white until smooth. Stir in coconut and extract. Spoon 1 Tbsp. in the center of each muffin cup. Fill muffin cups 2/3 full with remaining batter.

Bake at 350º for 28 - 33 minutes or until toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely.

18 cupcakes

Per Serving: 87 Calories; 1g Fat (10.9% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.