Watching your weigh doesn’t mean you can’t have dessert. A little bit of heaven every once in awhile is actually a good way to stay on your weight-loss course. If you deny your sweet tooth completely, you are more likely to go cray-cray on sugar and sweets, and make really bad decisions. Instead, try this recipe of angel food mini cup cakes with a fruit center.
Makes 24 mini cupcakes. Serves 8 (3 mini cupcakes)
- 1 cup of angel food cake mix
- 1/3 cup water plus 1 tablespoon
- 3-4 strawberries
- 1 package zero calorie sweetner (optional)
- 1/2 cup semi-sweet chocolate chips
- Bowl
- Mini cupcake baking pans
- Mini cupcake wrappers
- Preheat oven to 400
- Cut up the strawberries into small pieces
- Top the strawberries with sweetner (optional)
- Combine the cake mix and water in a bowl
- Line the mini cup cake pan with the cup cake wrappers (or spray with butter cooking spray)
- Add about a tablespoon of cake mix in each wrapper
- Add a piece of strawberry and a few chocolate chips to each cup cake
- Top each with a little bit more cup cake mix
- Bake 15-18 minutes (until fully cooked and the top is slightly golden brown
- Take the cup cakes out of the oven and let cool
Portion control is the key here. 3 mini cup cakes is a serving – and that will make your sweet tooth very happy. To help with portion control, you can cut this recipe in 1/2 or even 1/4.
Cooking My Butt Off 