⭑ fluffy mousse hiding in the yogurt aisle
⭑ fried-food makeovers (no air fryer required!)
⭑ a sweet low-calorie ingredient that makes EVERYTHING taste better
… and so much more!
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Entire recipe: 185 calories, 6g total fat (3g sat. fat), 359mg sodium, 37.5g carbs, 3g fiber, 4.5g sugars, 6.5g protein
Cook: 5 minutes or less
Cool: 15 minutes
2 tbsp. whole-wheat flour (or whatever flour you have on hand)
2 tbsp. old-fashioned oats
1 tbsp. Swerve brown sugar substitute (or another 0-calorie brown sugar swap that measures 1:1 like sugar)
1/2 tsp. baking powder
1/4 tsp. cinnamon
2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute
2 tsp. light butter in a tub
1/2 tsp. vanilla extract
3 tbsp. light whipped topping (thawed from frozen)
Spray a wide-bottomed microwave-safe mug with nonstick spray. Add flour, oats, brown sugar substitute, baking powder, and cinnamon. Mix well.
Add egg white/substitute, butter, and vanilla extract. Stir until uniform. (Whisk with a fork, if needed.) Microwave for 1 1/2 minutes, or until set.
Immediately run a knife along the edges to help separate the cake from the mug. Gently shake mug to release, and transfer cake to a plate. Let cool completely, about 15 minutes.
Slice cake in half horizontally. Top the bottom slice with whipped topping, followed by the remaining cake slice.
MAKES 1 SERVING
In 2009, we declared July 16th (today) to be Corndog Day, and we stand by it. Bite into these hot-dog-studded corn muffins ASAP!
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