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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Low cal alternative to a great dessert Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
3 eggs or 3/4 cup cholesterol-free egg substitute |
1/2 cup unsweetened applesauce |
1 (3 1/2 ounce) package sugar-free vanilla pudding mix |
2 cups 1% low-fat milk or 2 cups nonfat milk |
1/3 cup sugar |
1/3 cup unsweetened cocoa powder |
1 tablespoon cornstarch |
1 1/2 cups water |
1 1/2 teaspoons vanilla |
Directions:
1. Line 24 (2 1/2 inch) muffin cups with paper liners; set aside.
2. Prepare cake mix according to lower fat directions, using 3 eggs and applesauce Pour batter into prepared muffin cups.
3. Bake according to package directions; cool completely.
4. Freeze 12 cupcakes for future use.
5. Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.
6. Combine sugar, cocoa cornstarch and water in a large microwaveable bowl; whisk until smooth Microwave at high 4 to 6 minutes, stirring ever 2 minutes, until slightly thickened Stir in vanilla.
7. To serve, drizzle 2 tablespoons chocolate glaze over each dessert plate.
8. Cut cupcakes in half; place 2 halves on top of chocolate on each dessert plate Top each with about 2 heaping tablespoons of pudding.
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