Eggland's Best and EmilyBites

October is Breast Cancer Awareness month and emilybites just blogged about Eggland's Best donating $ towards Susan G. Komen for the Cure and supporting her to host an awareness brunch for some family and friends. I think this is amazing on their part, but the food related awesomeness is that emilybites cooks WW friendly food! I've loved everything that I've tried from her site so far!

Recipe: Cherry Bit Grapefruit Cupcakes with Cream Cheese Icing

This recipe was slightly adapted from emilybites.
I made my cupcakes into mini's and ended up with about 48 of them so they were about 2 PP each.

Cherry Bit Grapefruit Cupcakes
Ingredients:
1 box of cherry chip cake mix

1 can of diet pink grapefruit soda
2 egg whites

Directions:
1. Preheat oven per directions on cake mix box
2. Line cupcake pan with 24 cupcake liners or use cooking spray to lightly coat 24 spots
3. Combine all ingredients in a large bowl and beat together until thoroughly mixed. Pour mixture into cupcake liners.
4. Bake according to directions on cake mix box. Let cool completely before frosting.

Yields 24 servings. WW P+: 3 per serving


Cream Cheese Frosting
Ingredients:
8 oz 1/3 fat cream cheese
1/2 cup powdered sugar

1/2 cup splenda
1 tsp vanilla

Directions:
1. Combine all ingredients in a bowl and beat with an electric mixer until smooth

Yields 24 servings. WW P+: 1 per serving

Recipe: Diet Coke cupcakes with Chocolate Cream Cheese Icing

This recipe was slightly adapted from emilybites.

Diet Coke Cupcakes
Ingredients:
1 box of chocolate cake mix

1 can of diet coke
2 egg whites

Directions:
1. Preheat oven per directions on cake mix box
2. Line cupcake pan with 24 cupcake liners or use cooking spray to lightly coat 24 spots
3. Combine all ingredients in a large bowl and beat together until thoroughly mixed. Pour mixture into cupcake liners.
4. Bake according to directions on cake mix box. Let cool completely before frosting.

Yields 24 servings. WW P+: 3 per serving


Cream Cheese Frosting
Ingredients:
8 oz 1/3 fat cream cheese
1/2 cup powdered sugar

1/2 cup splenda
2 Tbsp cocoa

Directions:
1. Combine all ingredients in a bowl and beat with an electric mixer until smooth

Yields 24 servings. WW P+: 1 per serving

Recipe: Baked Pizza Spaghetti

This recipe came from emilybites. I loved it and I will make it again definitely!

Ingredients:
- olive oil cooking spray
- 12 oz uncooked whole-wheat spaghetti
- 2 large egg whites
- 1 large egg
- 2/3 cup skim milk
- 3/4 tsp garlic powder
- 1/2 tsp table salt
- 1 1/2 tsp dried oregano
- 9 oz shredded reduced fat mozzarella cheese, divided
- 32 oz jarred spaghetti sauce
- 2 oz turkey pepperoni, finely julienned

Directions:
1. Preheat oven to 400. Coat a 9x13 baking dish with cooking spray and set aside.
2. Break spaghetti into 2-inch pieces and cook according to package directions. When finished, drain and cool.
3. Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano and 1/3 of mozzarella. Add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes and remove from oven.
4. Reduce oven temperature to 350ºF.
5. Spread spaghetti sauce over pasta and sprinkle with the remaining cheese. Sprinkle pepperoni evenly over cheese layer.
6. Return to oven and bake until cheese is bubbly, about 30 minutes.

Yields 10 servings. WW P+: 7 per serving

Recipe: Lemon-Lime Cupcakes

I got this recipe from emilybites and it's AMAZING!

Ingredients:
1 (18.25 oz) box of yellow cake mix (I used Betty Crocker Super Moist)
1 can of diet lemon-lime soda (I meant to use Sprite Zero)
2 egg whites
1 lemon
1 lime
8 oz Neufchatel cheese (also labeled 1/3 less fat cream cheese) - do not substitute fat free
1 c powdered sugar (I used 1/2 c splenda, 1/2 c powdered sugar)

Directions:
1. Preheat oven per directions on cake mix box.
2. Line cupcake pan(s) with 24 cupcake liners or use cooking spray to lightly coat 24 spots
3. Zest both the lemon and lime and set zest aside. Cut both fruits in half. Using a reamer, or by hand, ream/squeeze the juice from half a lemon and half a lime into a large bowl. Set the other halves aside.
4. In the large bowl with the lemon & lime juice, add the cake mix, soda, egg whites and half of the lemon and lime zest. Beat together with an electric mixer until thoroughly mixed. Pour mixture evenly into cupcake spaces, filling each about 2/3 full.
5. Bake according to directions on cake mix box. Let cool completely before frosting.
6. In a separate bowl, squeeze or ream the juice from the remaining lemon and lime halves* and add the remaining zest, the Neufchatel cheese and the sugar. Beat with an electric mixer until smooth and then use to frost the cupcakes.

Yields 24 servings. WW P+: 3 per serving; 126 calories per serving.