Ingredients
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3/4
-
1/2
-
1/2
-
1/2
-
3
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Flourless Chocolate-Raspberry Cakes, 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 , Amazing! When I told my DIL that I was going to make these since she had to count carbs and we wanted a chocolate dessert, she was pretty skeptical Then she told me that I could leave the rest of them at her house! I followed the recipe as written (my chips were Special Dark) Perfect They are so moist, they remind me of cheesecake Yummo! Will be making these again and again , When you add in the margarine, chocolate chips and Splenda into the nutrition count things don’t look as sunny 🙂 and I even did egg beaters instead of eggs 162 calories each But they are scrumptious so I’ll let it slide 🙂 Nice as a treat!
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Steps
|
1
Done
|
Position Rack in Middle of Oven and Preheat to 375 Degrees F. Line 12-Cup Muffin Pan With Paper or Foil Liners. |
|
2
Done
|
Heat Chocolate and Margarine in Saucepan Over Low Heat Until Melted. Stir to Combine and Remove from Heat. |
|
3
Done
|
in Medium Bowl, Mix Splenda and Cocoa. Add Eggs and Whisk Until Combined. Whisk in Chocolate Mixture. |
|
4
Done
|
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. |
