100 Calorie Cupcakes With Raspberry Frosting (Courtesy of Curtis

• egg whites↗5
• salt↗1 pinch
• honey↗3 tablespoons
• vanilla extract↗2 teaspoons
• fat free Greek yogurt↗1⁄4 cup
• whole wheat flour↗1⁄2 cup
• baking powder↗1 teaspoon
• low-fat cream cheese↗1 cup

  at room temp

• fresh raspberry↗1 cup
• fresh raspberry↗

  to garnish

Step-by-step instructions

1. 1

   Preheat the oven to 325°F.

2. 2

   Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.

3. 3

   Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.

4. 4

   Fold in the yogurt.

5. 5

   In a separate medium mixing bowl combine the flour and baking powder and mix well.

6. 6

   Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.

7. 7

   Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.

8. 8

   Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.

9. 9

   Remove from the oven and cool the cupcakes at room temperature.

10. 10

    While the cupcakes are baking, puree the raspberries in a blender until smooth.

11. 11

    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.

12. 12

    Cool completely.

13. 13

    Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.

14. 14

    Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.