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Instructions |
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In a 2 cup Pyrex measuring cup, whip egg white Add 4 teaspoons of sugar free syrup (any flavor) and whisk in.
Add shake mix, don’t stir yet.
Add ½ teaspoon baking powder
Whisk all together till smooth. Spray well an 8 oz ramekin or custard cup with
PAM baking spray.
Turn mixture into ramekin.
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Bake in microwave for 1 minute on high power. You may have to adjust about 10
seconds either more or less, depending on the strength of your microwave. To test -
Insert a toothpick in the middle to see if comes out clean. If so, it’s done. But be
careful, less is more. If you cook it too much, it comes out like a hockey puck.
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Let stand a few seconds, then turn out onto a small saucer.
Measure out 1 tablespoon of soft non-fat cream cheese.
Place cheese in the corner of a small sandwich bag.
Clip off the corner, then squeeze on top of your cupcake.
Sprinkle one packet of Splenda over the whole thing.
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Other combinations would be French Vanilla Shake with EggNog syrup or vanilla
extract flavoring; or you could try lemon flavoring; perhaps the Strawberry or Orange
Shake with flavorings of your choice, etc. You could also add 1 teaspoon of dry
unsweetened cocoa to the cream cheese and an extra packet of Splenda to make
chocolate frosting. If you did that, then I would skip the final step of shaking Splenda
over the whole finished product to make powdered sugar.
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| Serving
Suggestions |
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Counts as 1 Medifast meal and 1 oz L&G protein. Due to carb content of cream cheese, this also counts as a snack.
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Originally Submitted
12/7/2011
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