Lemon Balm Yogurt Unfrosted Cupcakes

I have been cooking up a storm the last couple of days since my boyfriend and I returned from visiting his relatives and a friend in the Boston area. I've made Cincinnati turkey chili (with cocoa powder!), roasted cauliflower and broccoli with a lemon caper sauce, chicken with a mushroom cream sauce, roasted carrots, bison steak with caramelized shallots and red wine, and grilled sirloin. I missed baking and having a go-to, low-calorie baked good when I'm craving something sweet.

I seem to be addicted to Fage 2% Greek yogurt lately. I used to eat it regularly last year, switched to 0% for fewer calories, and found it too tangy and unpleasant to be eaten alone. Now I've rediscovered the smooth creaminess of 2%, and I will never go back.

I have been looking for a good cake recipe in which I could use yogurt. I stopped at the Morningside Organic Farmer's Market this morning with Kristov to pick up a little pumpkin to roast, spaghetti squash, and pole beans, and smelled some sweet lemon balm. I instantly thought of baking with it. I found Ina Garten's Lemon Yogurt Cake recipe after I came home, lightened and simplified it a bit, and added 2 T of finely minced lemon balm.



(Click on the images for larger views.)

So here it is. Dense, sweet, super moist, spongy, and lemony. Try it topped with whipped cream and fresh blueberries!

Ingredients:
-1.5 cups white whole wheat flour
-2 t baking powder
-1/2 t kosher salt
-1 cup Greek yogurt (2% fat)
-1 cup Splenda granular
-4 servings egg substitute
-2 t lemon zest (about 2 lemons)
-juice of 1 lemon
-1 t lemon extract
-1/2 t vanilla extract
-2 T finely minced lemon balm
-1/2 cup unsweetened applesauce

1) Preheat oven to 350 degrees Fahrenheit.

2) Combine the flour, baking powder, and kosher salt. Set aside.

3) Combine the yogurt, Splenda, egg substitute, zest, juice, extracts, and herbs.

4) Add the flour mixture to the yogurt mixture, whisk gently until combined, and fold in the applsauce.

5) Divide the mixture between a 12-cup muffin pan that has been sprayed with cooking spray or has paper cups. Bake for 30 minutes.



Each cupcake has

91 calories
0.6g fat
14g net carbs
2g fiber
5g protein

Flourless & Low Cal Peanut Butter Cookies

(Click on the image for a larger view.)

I got a recipe for flourless peanut butter cookies from Kalyn's Kitchen; I followed the recipe to a T for my boyfriend, but I wanted a lower calorie version for me.

I substituted the egg for Egg Beaters and the peanut butter for various low fat peanut butters. The cookies are a little crisp on the outside and soft on the inside; they don't crumble easily.

Use the cookies in an ice cream sandwich, or flip one over and cover the flat side with banana slices. Add chunks of dark chocolate and/or chopped peanuts!

Servings: 8
Ingredients:
-1/2 serving Egg Beaters (30g/2 T)
-1/2 cup granulated Splenda
-1/2 t baking powder
-1/4 t vanilla extract
-1/2 t tap water
-8 T creamy reduced fat peanut butter substitute*

*I used 4 T Better 'n Peanut Butter, 2 T SnacLite Power PB, and 2 T PB2 powdered peanut butter.

1) Preheat oven to 350 degrees Fahrenheit.

2) Put Egg Beaters, Splenda, vanilla, and baking powder in a mixing bowl, and beat from low to high for 1 minute.

3) Add water and peanut butter substitute, and beat for another minute from low to high.

4) Put parchment paper on a jelly roll sheet, and use a tablespoon to measure out 8 cookies. Smooth the tops with the bottom of the tablespoon.

5) Bake for 15 minutes.

Each cookie has
59 calories
2g fat
5g net carbs
1g fiber
and 3.6g protein