Red Velvet Cake Bites with Fresh Raspberries

Photo courtesy of The Pioneer Woman

 

INGREDIENTS (Makes 30-35 bites)

  • 3 Tbsp butter
  • ¾ cup sugar
  • ¼ cup  unsweetened applesauce
  • 1 egg
  • 1 tsp vanilla
  • ¾ cup lowfat buttermilk
  • 1 tsp lemon juice
  • 1/8 tsp lemon zest
  • ½ tsp red food coloring
  • 2 ¼ cup whole-wheat flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 Tbsp cocoa
METHOD
  1. Cream butter and sugar.  Add applesauce and egg and mix well.  Blend in vanilla, buttermilk, lemon juice, lemon zest and food coloring.  Mix well.
  2. Combine dry ingredients and add slowly to mixture, stirring well.  Pour batter into pans that have been sprayed with cooking spray.  Spread batter to a depth of only ½ or ¾ inch thick.  Bake in 350 degree oven for approximately 15 minutes.
  3. Allow to cool before frosting.  Set on a flat surface while preparing topping.

 

Toppings:

  • 1 cup white chocolate chips
  • Fresh raspberries

METHOD

  1. Melt chocolate in microwave or using double boiler.
  2. Using a knife, spread a thin layer of chocolate on top of cake, then set raspberries in straight rows (so that there will be 1 raspberry at the center of each cake bite.)
  3. Cut into small squares and serve!

70 calories, 1.5g fat, 5.6g sugar, 12.9g carbohydrates, 1.4g protein

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