Chocolate Cherry Cups the Editors of Publications International, Ltd.
Chocolate Cherry Cups
Makes 12 servings
|1/3||cup all-purpose flour|
|1/3||cup unsweetened cocoa powder|
|1/4||teaspoon baking powder|
|6||ounces vanilla fat-free yogurt|
|1/2||teaspoon almond extract|
|36||frozen pitted unsweetened dark sweet cherries, thawed and drained|
- Preheat oven to 350°F. Line 12 standard (2-1/2-inch) muffin pan cups with foil baking cups; set aside.
- Combine flour, sugar, cocoa powder, baking powder and salt in medium bowl. Stir in yogurt and almond extract. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Fold egg whites into batter just until blended.
- Fill muffin cups two-thirds full. Place 3 cherries into each cup, pressing lightly into batter.
- Bake 15 to 20 minutes until tops are puffy and edges are set. Centers will be moist.
|Serving Size:||1 Chocolate Cherry Cup|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||6 %|
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