Hello, I hope all is well. Today's Diabetic recipe is Mocha Cupcakes and Blackberries. These are very good with a cup of coffee or tea or even a nice glass of milk.. The blackberries and whipped topping make this a great snack. These are low in fat and the carbs are perfect for a snack. You also get a fruit with this yummy snack. You can also substitute the blackberries with another fruit. This also takes care of that sweet tooth. Well, enjoy!
*Mocha Cupcakes And Blackberries* (Diabetic Recipe)
Nonstick Cooking Spray
¾ Cup Splenda Sugar Blend
½ Cup Water
2 Tbls. Instant Coffee Powder
3 Oz. Semi-Sweet Chocolate Chips, Chopped
2 Egg Yolks
1¼ Tsp. Vanilla
½ Cup Unsweetened Cocoa Powder
1/3 Cup Flour, All-Purpose
½ Tsp. Baking Powder
5 Egg Whites
1½ Cups Blackberries, Fresh
4 Oz Frozen Light Whipped Dessert Topping, Low Fat & Thawed
Preheat oven at 350°F. Line muffin pan with 12 paper muffin cups and set aside. In a medium saucepan mix together Splenda sugar blend, water, and coffee powder. Heat and stir over medium-low heat until sugar blend dissolves and the mixture almost boils. Stir in the chopped chocolate chips until melted. Remove from heat. In a bowl slightly beat egg yolks. Slowly stir in the chocolate mixture into the egg yolks; stir in the vanilla ( the batter may appear a little grainy). Set aside. In a bowl mix together cocoa powder, flour, and baking powder. Stir in chocolate mixture until smooth.In another bowl beat the egg whites with an electric mixer on medium speed until stiff peaks form. Stir in a small amount of beaten egg whites into the chocolate mixture to lighten it up a bit. Fold the chocolate mixture into the remaining egg whites. Fill the paper muffin cups about ¾ full. Bake for 18 to 28 minutes or when gently touched it springs back. Remove from oven and place cupcakes on a wire rack to cool. To serve, top with berries and whipped topping.
Per Serving: 167 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 21 g Sugar; 33 mg Calcium; 1 mg Iron; 53 mg Sodium; 34 mg Cholesterol.