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Devil's Food Cupcake Split


nonstick cooking spray
1 cup water
3/4 cups egg substitute
1/2 cup prune puree
2 teaspoons vanilla extract
--or 1 1/2 tablespoons rum extract
1 cup all-purpose flour; plus 2 tablespoons
1 cup granulated sugar; plus 2 tablespoons
3/4 cups unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups nonfat frozen vanilla yogurt; divided
3 bananas; diced
3/4 cups nonfat hot-fudge chocolate sauce; warmed

1. Preheat oven to 350F. Coat twelve 2 3/4-inch (1/3-cup capacity) muffin tin cups with vegetable cooking spray. In mixer bowl, beat water, egg substitute, prune puree and vanilla to blend thoroughly.

2. Add flour, sugar, cocoa, baking powder, baking soda and salt; mix just to blend thoroughly. Spoon batter into cups, dividing equally.

3. Bake in center of oven about 20 minutes, or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes; remove from pan and place on rack to cool completely.

4. For each serving, have 1 cupcake horizontally; place bottom half on plate. Top with a 1/3-cup scoop of yogurt, half of 1 sliced banana, 2 tablespoons sauce and the remaining cupcake half.

Note: Six cupcakes are needed for this recipe; you can freeze remaining cupcakes, securely wrapped, for up to one month.

Per serving: About 524 cal, 19g pro, 114g car, 5g fat, 34% cal from fat, 1mg chol, 280mg sod, 4g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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