1 cup Libby Pumpkin Mix – yes, pumpkin
1 cup Carbquik*
1 cup Egg Whites*
1/2 cup Splenda/Stevia
1/4 cup Hershey’s Unsweetened Baking Cocoa
1 box Sugar-Free Jello Chocolate Pudding Mix
3/4 cup Hood Dairies Calorie Countdown 2% Chocolate Milk (Walmart or Raleys)
Pinch of Cream of Tarter
Preheat oven to 350°F and spay a mini muffin pan (24 muffin tin) with Pam.
Mix egg whites and cream of tarter in a chilled bowl until firm meringue forms.
Mix remaining ingredients (except the fudge graham bar) in a separate bowl and then gently fold into the meringue.
Spoon 1 tablespoon of the batter in each cup of the muffin tin.
Bake 10-15 minutes or until a knife or toothpick inserted into a muffin’s center comes out clean.
Cool to your preference & serve.
Makes approximately 41 mini muffins.
For Individual Muffin
Cal – 27Prot. – 2.4gCarbs – <1gFat – <1gFiber – 2gSugar – <1g
For Entire Batch
Cal – 1,120Prot. – 95.5gCarbs – 38.5gFat – 36.5gFiber – 75.5gSugar – 30g