Sweet and tangy lemon makes these cupcakes reminiscent of lemonade. The recipe leans toward clean eating and is gluten-free, using coconut flour as the base. Coconut flour is low in digestible carbohydrates and high in fiber. It is very virtuous since it is non-allergenic, has a light and fluffy texture, is high in protein and has nourishing fats. Amazingly you need only a quarter of the amount of wheat flour, so even if it seems expensive, you will use much less. Total Time: 40 minutes Ingredients ¾ cup coconut flour ½ tsp baking soda ¼ tsp sea salt 4 eggs 1 ½ cups Greek yogurt 1 cup honey or real maple syrup or monk fruit or Splenda, granulated 1/4 cup almond milk, plain unsweetened (if using honey or maple syrup add almond milk only if batter is too thick) 3 tbsp lemon juice Coconut oil for oiling cupcake pan Instructions
Frosting 2 ounces reduced fat Neufchatel cheese, softened 1/3 cup Greek yogurt 1 tbsp lemon juice ¼ cup monk fruit or honey or real maple syrup or Splenda, granulated to save calories Mix all ingredients until smooth. After cupcakes are cooled, frost. Yum! Yield: 16 cupcakes 1 Weight Watchers Smart Point, if use fat-free Greek yogurt and Splenda, granulated for sweetener. +4 WW SP for honey or maple syrup +1 WW SP for low-fat Greek yogurt Author: Kim Trotto
2 Comments
connie wilson
5/11/2018 03:31:12 am
if you cant get neufchatel cheese can you use brie or camenbert or camembert creme
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Kim
5/11/2018 06:56:58 am
I would use cream cheese, I don’t think Brie would be the right consistency. Neufchâtel is a type of cream cheese. I hope this helps.
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AuthorI was a school teacher for 20 years and am a lifetime soul learner. I am still a teacher, just a different curriculum. |