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Spring has Sprung!

Happy Spring Day from all of us at Nutritional Solutions! Why not celebrate Spring in style and try these delicious, low carbohydrate, sugar free strawberry cupcakes!

20160817_161141 (003)This recipe was perfected by our very own Ria Catsicas who practices from the Grayston branch of Nutritional Solutions. She says “this recipe is quick, easy to do and makes 6 large cup cakes. It is perfect for a sugar-free treat that is visually appealing as it has the wow-factor for tea parties or birthdays.”

Ingredients

200 g “lite” margarine

120 g fat free smooth cottage cheese

65 ml (1/4 cup) non-nutritive baking sweetener

5 eggs

190 g coconut or almond flour

5ml (1 tsp) baking powder

Pinch of salt

Grated zest of 1 lemon

 

Topping

250 g fat free cottage cheese

65 ml (1/4) cup non-nutritive baking sweetener

Strawberries to decorate

 

Method

  • Pre-heat the oven to 170 degrees Celsius.
  • Grease the muffin mould and add wax paper rounds in the bottom of the muffin moulds
  • Cream the margarine, cottage cheese and non-nutritive baking sweetener together until fluffy. Add the eggs one by one while mixing continuously.
  • Add the remaining ingredients and mix.
  • Pour the cake batter in the pan and bake for 45 minutes till golden brown and a skewer comes out clean.
  • Cool down on a wire rack. To prepare the topping mix the cottage cheese and non-nutritive baking sweetener together.  Spread on to the cup cakes. Add the strawberries on top to garnish

 

Nutritional analysis per 1 cup cake20160817_161155 (003)

Energy                       1654 kJ

Carbohydrate           15 g

Protein                       17g

Total fat                     33 g

Unsaturated fats      20 g