5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
¼ cup nonfat Greek yogurt
½ cup whole wheat flour
1 teaspoon baking powder
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Step 1: Preheat the oven to 325F/160C. Place the egg whites in a large bowl and using a handheld blender, whip the egg whites on medium speed for 3-4 minutes or until they lighten up and hold their shape.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Only 100 calories per cupcake.
Original recipe by Curtis Stone on The Biggest Loser, America.