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Chocolate Cherry Cups*




Source of Recipe


Diabetic Cooking July/August 2004


List of Ingredients




1/3 cup all-purpose flour
1/3 cup sugar
1/4 cup ground baking chocolate
1/4 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
6 ozs nonfat vanilla yogurt
3 egg whites
1/2 tsp almond extract
Nonstick cooking spray
36 thawed, drained pitted sour cherries, frozen without sugar

Place flour, sugar, ground chocolate, cocoa powder, baking powder and
salt in medium bowl. Whisk until combined. Preheat oven to 350 deg F.

In bowl of electric mixer, beat egg whites on high speed until soft peaks
form. Add yogurt to dry mixture. Stir well, scraping sides of bowl. Fold in
beaten egg whites and almond extract.

Line a 12-count muffin pan with foil cups and fill each cup 2/3 full.
Place 3 cherries into each cup, pressing lightly into batter.

Bake 20 to 25 minutes, until tops are puffy and edges are set. Centers
will be moist.

Serves 12
Exchanges: 1 Starch; 1/2 Fruit
Calories 63;Fat 2g;Carbs 12g;Protein 3g;Chol 1mg;Sodium 83mg;Fiber 1g





Recipe