Posted in Dessert

Sweet Greatness…

Vanilla Cupcakes with Fluffy Frosting

O.k., you know you have made something really good when your family has eaten it before you can even finish cooking it.  I experimented with a cupcake recipe on Friday night, ran out of time, and decided that I would just frost them on Saturday.  As of Friday night, there were 12 cupcakes; on Saturday, I only had 4 to frost.  I made the frosting anyway because I had to find out if the entire recipe would work.  After dinner last night, the final 4 were gone in about 30 seconds.  So I would say that if you have a reason to bake, these cupcakes are worth making.

Happy baking!

Vanilla Cupcakes with Fluffy White Frosting

Serves 12

Preheat oven 350 0

Prep time: 10 minutes

Cook time: 25 minutes

Estimated values per serving(including frosting):

Calories = 185                                              Fat = 1.5 grams

Cupcake Ingredients:

1 cup flour

1 teaspoon baking powder

1 egg

¼ cup egg substitute

1 cup sugar

½ cup skim milk

2 tablespoons butter spread

1 teaspoon vanilla extract

12 paper cupcake holders


  1. In a bowl, combine flour and baking powder and set aside.
  2. In a mixing bowl, beat together egg, egg substitute and sugar on high speed for 4 minutes or until mixture has tripled in size.
  3. Lower speed and add flour and mix until combined.
  4. Heat milk and butter spread in a small pot on the stovetop until the butter spread has melted.  Remove from heat, add vanilla extract.
  5. Add milk mixture to flour mixture in mixing bowl on medium speed and mix until well combined.
  6. Place a paper cupcake holder in each 12-cup muffin pan and spray with cooking spray.  Pour batter into each cup and bake for 25 minutes.
  7. Allow cupcakes to cool before frosting (recipe below).

Fluffy White frosting:


1 cup sugar

1/3 cup water

¼ teaspoon cream of tarter

2 egg whites – at room temperature

1 teaspoon vanilla

Rainbow sprinkles (optional)


  1. In a saucepan, combine sugar, water and cream of tarter.  Cook and stir until mixture comes to a boil and sugar has dissolved.
  2. In a mixer, combine egg whites and vanilla.  Beat on high speed.
  3. Very slowly add sugar mixture to egg whites with an electric mixer on high speed for about 7 minutes until stiff peaks form (tips stand up).
  4. Frost the cooled cupcakes and add sprinkles on top if desired.
Posted in Fish, Shrimp

Shrimps can be big too…

Island Shrimp

Shrimp may be small in size but big with flavor.  I was inspired by a shrimp recipe in a seafood cookbook that I have and made shrimp with a breadcrumb topping for dinner tonight that came out fabulous.  The whole family said it was one of the best shrimp dishes they have ever had.  You can have some fun with this and substitute shrimp for any other type of fish you like too.

So I encourage you to try this, it’s an easy recipe with amazing flavor.

Island Shrimp

Serves 6

Preheat oven 375o

Prep time: 10 minutes

Cook time: 30 minutes

Estimated values per serving:

Calories = 250                                              Fat = 5 grams


2 pounds shrimp

3 slices turkey bacon – chopped

1 cup Panko bread crumbs (or any unseasoned bread crumbs)

3 scallions – green parts only chopped

2 tablespoons fresh parsley – chopped

4 tablespoons sherry

1/8 teaspoon cayenne pepper

2 tablespoons low calorie butter spread – melted


  1. Place shrimp in a pot and add enough water to cover about 1-inch of the bottom of the pot.  Set the stovetop on high and boil shrimp until they turn pink (about 5 minutes).
  2. While shrimp is cooking, sauté bacon in a small sauté pan on high heat until browned.  Remove from heat and cool.
  3. In a mixing bowl, combine bread crumbs, scallions, parsley, sherry, cayenne pepper, butter spread and cooled bacon.  Stir until combined.
  4. Drain cooked shrimp, peel skins and remove tails.  Evenly distribute shrimp into 6 ramekins.  Spoon breadcrumb mixture on top and bake for 20 minutes.