I made these sweet treats to take on my most recent trip to Stillwater. They turned out really well, and everyone enjoyed them! I really liked the frosting because it was light, fluffy, and not too sweet. I was kind of hesitant to make all of the "modifications" and test it out on people not in my immediate family. However, I figured the friends I was going to see are basically family, and they like to be healthy too, so it was okay.
1 cup of sliced strawberries (fresh or frozen)
3 tablespoons sugar-free strawberry jam
1 (18.25 oz) box white cake mix
1 (0.30 oz) box sugar-free strawberry gelatin
3 large egg whites
1/3 cup unsweetened applesauce
1/4 cup water
Puree strawberries and jam in food processor. Set aside.
Combine the cake mix and gelatin in large mixing bowl. Beat in the strawberry puree, egg white, applesauce, and water until thickened. Do not over beat.
Bake at 350 for 15ish minutes. Makes 24 cupcakes.
The frosting:
1 package sugar-free cheesecake pudding
1/4 cup powdered sugar
1 cup 1% or skim milk
1 (8 oz) tub of lite, fat-free, or sugar-free Cool Whip
Whisk pudding mix, powdered sugar, and milk together until thickened (about 2 minutes). Stir in the whipped topping. Makes more than enough for 24 cupcakes.
Well, I start off tomorrow bright and early with hospital orientation! I am so not prepared to be awake that early in the morning. And I'm not sure when I'm getting to bed tonight because I'm wired. Can I get a portable Keurig? Maybe a Camelbak that I can wear on my back and keep my coffee warm... Oh well. Crazy week ahead!
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