I recently read somewhere that New Orleans was a top place to visit because of its amazing food and diverse culture. Unfortunately, this often paves the way for a constant struggle between my desire for delicious fried southern foods and being the girl that orders salad with no cheese, nuts or dressing (which if you think about it, is really just lettuce). I’ve also been able to come across some great resources for eating healthy, here are two blogs which create filling and healthy substitutes for the same snacks which will leave you energized and ready to go!
One of my favorites is dashingdish.com. She not only has the calorie content, but each recipe has great pictures to go along with the directions. It’s a very well organized food blog and that makes it really easy to find whatever it is in particular that you’re looking for.
Anyhow, here’s a fantastic recipe for Halloween that will leave you in perfect shape for that costume!!
Super Moist Low-Fat Chocolate Cupcakes!
Ingredients:
- 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
- 1.4 oz sugar free, fat free, instant chocolate pudding
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 1/3 cups water
For the chocolate glaze:
- 1/2 cup confectioners’ sugar
- 1 tbsp unsweetened cocoa powder
- 1/2-1 tbsp 1% milk
- 1/4 tsp vanilla extract
- pinch of salt
Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine.
Add chocolate pudding mix and mix well.
Add chocolate cake mix and beat 2 minutes
Fillcupcake liners 2/3 full and bake about 25 – 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.
For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth
Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes