I have to take a dessert to a Ladies Tea tomorrow, so I looked for some good Hungry Girl recipes. Here is the first one, and I'll post the second one too!
Ingredients
4 oz Cool Whip Free Whipped Topping, half an 8 oz container
1/4 cup(s) fat-free cream cheese, softened
2 Tbsp SPLENDA® SPLENDA No Calorie Sweetener
1/8 tsp vanilla extract
1/8 tsp food coloring, neon pink, divided (2 drops)
1/2 Tbsp DaVinci Gourmet Sugar free raspberry syrup, or sugar-free strawberry syrup
9 1/8 oz regular white cake dry mix, 2 cups (half an 18.25 oz package)
1 cup(s) diet cola, black cherry flavor
4 large egg white(s), about 1/2 cup
6 medium strawberries, pureed
2 spray(s) cooking spray
Instructions
Preheat oven to 350°F.
In a medium bowl, combine whipped topping, cream cheese, Splenda, vanilla extract, 1 drop of food coloring and syrup. Using an electric mixer at medium-low speed, blend until frosting is thoroughly mixed, about 1 minute. Chill frosting in freezer for 20 minutes and then transfer to refrigerator until ready to frost cupcakes.
In a large bowl, combine cake mix, soda and egg whites; add pureed strawberries and remaining drop of food coloring. Mix with an electric mixer at medium-high speed until smooth, about 45 seconds.
Coat a 12-cup muffin pan with cooking spray, or line with cupcake wrappers. Evenly spoon batter into prepared muffin pan.
Bake until firm, about 15 to 20 minutes. Remove from oven and cool completely in pan. Once cool, remove cupcakes from pan and evenly spread with frosting. Yields 1 cupcake per serving.
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