Add berries for unexpected little bursts of jam-like flavor in these little desserts. Tender and light, the cupcakes are fat-free and have only 135 calories each. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 1/2 cup sugar together 3 times; set aside. Grease 12 popover pans, if using. Line popover pans or 12 jumbo (3-1/4-inch) muffin cups with large paper bake cups. Preheat oven to 350 degrees F.

  • Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

  • Sift one-fourth of the cake flour mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining flour mixture by fourths.

  • Spoon half of the batter into the popover pans or muffin cups, filling about half full. Sprinkle a few berry pieces onto each, then top with another large dollop of batter and remaining berries. Mound remaining batter over fruit pieces (the cups will be very full).

  • Bake for 15 to 18 minutes or until the tops are golden brown and spring back when lightly touched with a finger. Cool the cupcakes on a wire rack in the pan. To remove, run a knife around edges. If desired, wrap with new paper bake cups and tie with ribbon.

Nutrition Facts

134 calories; 0.1 g total fat; 143 mg sodium. 122 mg potassium; 29.1 g carbohydrates; 0.7 g fiber; 20 g sugar; 3.8 g protein; 7 IU vitamin a iu; 1 mg vitamin c; 23 mcg folate; 4 mg calcium; 1 mg iron; 5 mg magnesium;