Dukan Diet Pink Cheesecake Cupcake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 111.0
  • Total Fat: 6.3 g
  • Cholesterol: 121.6 mg
  • Sodium: 217.3 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 9.1 g

View full nutritional breakdown of Dukan Diet Pink Cheesecake Cupcake calories by ingredient
Submitted by:

Introduction

1/2 recipe from mydukandiet.com (makes ~ 4 cupcakes or 24 mini-cupcakes) 1/2 recipe from mydukandiet.com (makes ~ 4 cupcakes or 24 mini-cupcakes)
Number of Servings: 4

Ingredients

    4 oz fat-free cream cheese
    2 eggs
    1 egg white
    4 oz low-fat sour cream (for frosting)
    24 packets or 1 cup Splenda (1/2 for cupcake, 1/2 for frosting)
    1 tspn vanilla extract (1/2 for each)
    .5-1 drop of red food coloring

Directions

Blend cream cheese and 1/2 Splenda. Slowly add in eggs. Portion to cupcake tin. Bake @ 350 for ~30 minutes. Remove and allow to cool.
Blend sour cream and other 1/2 of Splenda. Add vanilla and if desired, 1 drop of red food coloring.
Dollop on top, cook for another 5-7 minutes. Allow to cool.

Serving Size: 4 cupcakes

Number of Servings: 4

Recipe submitted by SparkPeople user ABEJITA76.

Rate This Recipe