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Chocolate Cherry Cupcake Bites
POINTS: 1 
INSTRUCTIONS

1 spray(s) cooking spray
18 1/4 oz unprepared packaged devil’s food cake, or similar chocolate cake mix
2 tbsp apple butter
2 tbsp water
2 tsp almond extract
16 oz canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
1/3 cup(s) apple butter
1/2 cup(s) fat-free egg substitute

Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 1 teaspoon of almond extract until smooth; set aside. 

Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.

In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.

Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.

Recipe is Weight Watchers but that doesn’t mean it doesn’t taste good. It’s amazing!

Rhubarb Upside-Down Cake
POINTS: 5
INSTRUCTIONS

2 tbsp unsalted butter
3/4 cup(s) unpacked light brown sugar
1 1/3 cup(s) rhubarb, cut into 1/2-inch pieces
18 1/4 oz unprepared yellow cake mix
2 tsp orange zest
1 tbsp ground ginger
1/2 tsp ground cinnamon
1/2 cup(s) orange juice, freshly squeezed
1/2 cup(s) fat-free creamer
1/3 cup(s) vegetable oil
3/4 cup(s) fat-free egg substitute
2 tbsp powdered sugar

Preheat oven to 350°F.

Place butter in a 9- X 13-inch nonstick baking pan; put in oven to melt. Remove pan from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar.

In a large mixing bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, creamer, oil and egg substitute. Beat on low speed of an electric mixer for 30 seconds. Increase mixer to medium and beat for 2 minutes more.

Pour batter over rhubarb; carefully smooth top with the back of a wooden spoon. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour.

Loosen cake by running a knife around pan edges. Turn pan upside down onto a cooling rack (set over a sheet pan to catch any drippings). Cool to room temperature, sprinkle with powered sugar and slice into 18 pieces. Yields 1 piece per serving.