Saturday, August 29, 2015

Cream Cheese Frosted Blueberry Lemon Zucchini Cupcakes

     All I can say is "WOW"!  Cream Cheese Frosted Lemon Zucchini Cupcakes are filled with natural ingredients that will brings a sense of granola tree hugging yuppiness into your life!  Once you get over yourself, you will be able to bask in the glory that each of these 12 hearty cupcakes are only 126.5 calories, 6g net carbs and 10g protein.  This one may take a little more effort, but after all, isn't the power of good greater than the power of easy!?  You can literally feel health growing inside you with each and every bite.  #peaceout ...I'm off to Yoga  ;)

Ingredients for 12 Frosted Cupcakes~
Zest from one Lemon, set aside
1/4 cup Vanilla Cupcake Sweet Spreads, melted
1 jumbo Egg
7oz 2% Fage Greek Yogurt, divided in half
2 Tablespoons fresh squeezed Lemon Juice
8oz Zucchini, grated and shred into dish towel, squeeze excess moisture by pressing towel
1/3 cup Swerve Granular Erythritol
1/4 cup Nutiva Coconut Flour
1 scoop Quest Vanilla Milkshake Protein Powder
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1 Quest Lemon Cream Pie Protein Bar, diced into bits
1/2 cup fresh Bluberries
8oz fat free Cream Cheese
1/2 cup Swerve Confectioners Erythritol
Dash Lemon Extract

     Zest lemon, set aside to use for garnish.  Stir melted Vanilla Cupcake Sweet Spreads with Egg, half of Fage Yogurt, fresh Lemon Juice, grated Zucchini with moisture removed, Granular Erythritol, Coconut Flour, Quest Vanilla Milkshake Protein Powder, Baking Powder, Salt, Cinnamon, and Vanilla.  Gently fold in Quest Lemon Cream Pie bits and Blueberries, and add to Silpat lined 12 cupcake tin.  Bake at 350 for 28 minutes.  Meanwhile, melt fat free Cream Cheese in microwave, and stir in other half of Fage Yogurt, Swerve Confectioners Erythritol and dash of Lemon Extract til smooth, chill in fridge til set and ready to frost.  After Cupcakes have cooled, frost with thickened Cream Cheese Frosting, and garnish with Lemon Zest.  Enjoy  ;)

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