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Skinny Coconut CupcakesIngredients:For the Frosting: 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free) 3/4 cup powdered sugar 2 tsp natural coconut extract For the Cupcakes: 2 egg whites 1 cup canned light coconut milk (Thai Kitchen) 1/3 cup unsweetened apple sauce 2 tsp natural coconut extract 18.25 oz white box cake mix (Duncan Hines) 1/2 cup sweetened coconut flakes 72 Cadbury mini chocolate eggs (optional) Directions: In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use. Preheat oven to 350°. Line 24 cupcake tins with liners. In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined. Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature. Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes. For an Easter theme top each cupcake with 3 mini chocolate eggs.Note: If you make these a day ahead, don’t frost them. Keep the frosting refrigerated and frost them the day you plan to eat them. Skinny Coconut Cupcakes (without Chocolate Eggs)Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 ptCalories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 gSodium: 142.6 mg

Skinny Coconut Cupcakes

Ingredients:
For the Frosting:

  • 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
  • 3/4 cup powdered sugar
  • 2 tsp natural coconut extract


For the Cupcakes:

  • 2 egg whites
  • 1 cup canned light coconut milk (Thai Kitchen)
  • 1/3 cup unsweetened apple sauce
  • 2 tsp natural coconut extract
  • 18.25 oz white box cake mix (Duncan Hines)
  • 1/2 cup sweetened coconut flakes
  • 72 Cadbury mini chocolate eggs (optional)


Directions:

  • In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.
  • Preheat oven to 350°. Line 24 cupcake tins with liners.
  • In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined.
  • Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.
  • Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes. For an Easter theme top each cupcake with 3 mini chocolate eggs.

    Note: If you make these a day ahead, don’t frost them. Keep the frosting refrigerated and frost them the day you plan to eat them.
Skinny Coconut Cupcakes (without Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 pt
Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g
Sodium: 142.6 mg

(via light-white-rhosauce)

Banana Split Cheesecake Bites Ingredients ¼ cup canned coconut milk (light or regular) 2 teaspoons vanilla extract ⅓ cup mashed banana (measured after mashing) 1 stevia packet (any artificial sweetener of your choice) or 1 tablespoon sugar (or to taste tiny pinch of salt ⅓ cup raw cashew butter or coconut butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the ⅓ cup after blending) Directions Blend everything together, very well. (blender or food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer. Nutritional information per cheesecake:30 calories   2.5 grams fat   0.5 grams protein   2.5 grams carbs   0 mg cholesterolrecipe from this website 

Banana Split Cheesecake Bites

Ingredients

  • ¼ cup canned coconut milk (light or regular)
  • 2 teaspoons vanilla extract
  • ⅓ cup mashed banana (measured after mashing)
  • 1 stevia packet (any artificial sweetener of your choice) or 1 tablespoon sugar (or to taste
  • tiny pinch of salt
  • ⅓ cup raw cashew butter or coconut butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the ⅓ cup after blending)

Directions

  1. Blend everything together, very well. (blender or food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer.

Nutritional information per cheesecake:
30 calories   2.5 grams fat   0.5 grams protein   2.5 grams carbs   0 mg cholesterol

recipe from this website