Cake Ingredients:

5 egg whites
pinch of salt
3 tbsp honey
2 tsp vanilla extract
1/4 cup non fat yogurt
1/2 cup whole wheat flour
1 tsp baking powder

Raspberry frosting as seen on the show:

1 cup nonfat cream cheese, room temperature
1 cup fresh raspberries
Fresh raspberries to garnish


1. Preheat oven to 325 F.

2. Place egg whites in a large bowl and using a hand held mixer whip on medium speed 3 to 4 minutes or until whites begin to lighten up and hold their shape.

3. Increase speed to high and whip in salt and honey until whites hold a soft peak, then add vanilla extract. Fold in yogurt.

4. In a separate medium mixing bowl combine flour and baking powder together
and mix well.

5. Sift dry ingredients into the egg whites a little at a time, gently folding them in
with a rubber spatula.

6. When fully combined, scoop batter into cupcake pans lined with cupcake papers.

7. Place in oven and bake 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.

While the cupcakes are baking, puree the raspberries in a blender until smooth.
Pass through a fine mesh strainer into a small sauce pot and cook over medium
heat for 5 to 7 minutes or until the puree reduces slightly. Cool completely.
Place the cream cheese into a medium mixing bowl and fold puree into the
cream cheese
until fully mixed.

8. Remove cupcakes from oven and cool at room temperature.

9. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Yield: About 14 cupcakes Serving size= 1

Weight Watchers Points Plus= 1 Per cupcake

Nutrition Information
Calories 60
Fat 0 g
Cholesterol 5mg
Sodium 190 mg
Carbs 10 g
Fiber 1 g
Sugar 4 g
Protein 5 g

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