Flourless Chocolate-Raspberry Cakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN. I haven't made these yet, but I will soon. I have a nephew who isn't allowed to eat gluten, so hopefully he'll love these. Ingredients:
3/4 cup bittersweet chocolate chips |
1/2 cup trans-fat free margarine |
1/2 cup splenda granular |
1/2 cup unsweetened cocoa powder, sifted |
3 large eggs |
1/2 cup raspberries |
Directions:
1. Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
2. Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
3. In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
4. Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.
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