- Serves: 24; 1 cupcake, 1 tablespoon plus 2 teaspoons sauce, and 1 tablespoon plus 2 teaspoons topping per serving
1 18.25-ounce box devil’s food cake mix
1 2.5-ounce jar baby food pureed prunes
1 cup strong coffee, or 1 cup water plus 2 teaspoons instant coffee granules
3 large egg whites
2 tablespoons canola or corn oil
2 12-ounce packages frozen unsweetened raspberries, thawed
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
2 teaspoons instant coffee granules
2 teaspoons water
8 ounces frozen fat-free whipped topping, thawed in refrigerator
2/3 cup sliced almonds, dry-roasted
In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes.
Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Stir in the vanilla.
In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed.
For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons almonds.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Trans Fat
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- 0 mg
- 198 mg
- 31 g
- 2 g
- 18 g
- 2 g
2 carbohydrate, 1 fat
This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.