High Protein Essentials

Wal-Mart.com USA, LLC

Tuesday, May 17, 2016

Low Sugar Peanut Butter Lava Cupcakes

Peanut Butter Lava Cupcakes




What You'll Need:
  • 1 tablespoon creamy peanut butter (regular, not reduced-fat or natural)
  • 1/3 cup milk chocolate chips
  • 1/4 cup liquid egg
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • 1/4 cup granulated Splenda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
What To Do:
  1. In a small microwaveable bowl, combine peanut butter and chocolate. Microwave on 30 percent power for 1-1/2 to 2 minutes or until melted and smooth, stirring halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This could take from 10 to 25 minutes.) Mixture will set up quickly at the end so watch carefully. Use 2 spoons to drop mixture into 6 mounds on a wax paper-lined baking sheet, using about 2 teaspoons of mixture for each; return to the refrigerator until ready to use.
     
  2. Preheat oven to 350 degrees F. Coat 6 muffin cup tins with cooking spray; set aside. In a bowl, whisk together egg, water, oil, Splenda, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin tin. Place a chilled peanut butter mound in center of chocolate batter in each muffin tin. Spoon remaining batter over peanut butter mounds.
     
  3. Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on wire rack for 5 minutes. Run a sharp knife around edge of each cupcake. Invert cupcakes onto serving plates. Serve immediately.


Nutritional Information

Servings Per Recipe: 6
  • Amount Per Serving % Daily Value *
  • Calories 114
  • Calories from Fat 62
  • Total Fat 6.8g 11 %
  • Saturated Fat 1.1g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 3.4g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.2mg 0 %
  • Sodium 54mg 2 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 1.4g 6 %
  • Sugars 1.3g 0 %


Monday, May 16, 2016

Cheesecake YES you CAN! Bottomless Chocolate Chip Cheesecake


Bottomless Chocolate Chip
Cheesecake




What You'll Need:
  • 2 (8-ounce) packages fat-free cream cheese
  • 1/2 cup SPLENDA sugar substitute
  • 1 tablespoon sugar
  • 3 eggs
  • 1 teaspoon vanilla extract, divided
  • 1/2 teaspoon fresh lemon juice, divided
  • 1/2 cup mini chocolate chips (sugar can be reduced if you can find the sugar free Chocolate Chips..
  • 1 cup fat-free sour cream
What To Do:
  1. Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine cream cheese and 1/2 cup sugar; beat well. Beat in eggs one at a time, then beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon juice until well combined. Stir in chocolate chips. Spoon mixture into prepared baking dish.
  3. Bake 40 to 45 minutes, or until golden. Remove from oven and let cool 10 minutes. Do not turn off oven.
  4. Meanwhile, in a small bowl, combine sour cream and remaining sugar, remaining vanilla, and remaining lemon juice; mix well. Spread over top of cheesecake and bake 10 more minutes.
  5. Let cheesecake cool, then cover and chill at least 4 hours or overnight.


Nutritional Information

Servings Per Recipe: 12
  • Amount Per Serving % Daily Value *
  • Calories 119
  • Calories from Fat 39
  • Total Fat 4.3g 7 %
  • Saturated Fat 2.5g 12 %
  • Trans Fat 0.0g 0 %
  • Protein 8.6g 17 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 49mg 16 %
  • Sodium 312mg 13 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 0.6g 3 %
  • Sugars 7.1g 0 %