
Well, guess what?
It’s low in fat.
Several months back, I was cruising a favorite blogger’s website – Weekend Cook, by Linda Iannone, searching for low fat recipes and found the recipe for this sweet little cupcake. I tried it out myself and couldn’t believe how delicious and yet how moist it was. No one will believe it is low is fat.
Thank you Linda for sharing this little gem with everyone at Makeover My Heart.
It was the perfect ending to a lovely lunch.
STRAWBERRY CUPCAKES
1 box Betty Crocker white cake mix
1 cup unsweetened applesauce
3/4 cup water
3 egg whites
1-1/2 cups fat free strawberry yogurt
3/4 cup Lite Cool Whip
Preheat oven to 350 degrees. Line 24 cupcake tins with paper wrappers. Remove Cool Whip from freezer to let it thaw.
Mix together the cake mix, 3/4 cup of the yogurt, the applesauce, the water and the egg whites. Beat on medium speed until smooth.
Pour into 24 prepared cupcake tins lined with papper wrappers. Each tin should be about 3/4 full.
Bake for 20-26 minutes ir until a toothpick inserted in the center comes out clean. Remove and let cool.
Mix together the Cool Whip and the remaining 3/4 cup of strawberry yogurt. Spread on the cooled cupcakes.
Serve with sliced strawberries on top if desired.
Enjoy
Courtesy of LInda Iannone.









