Ask and you shall receive Dotsie.... [Wink]

Choclate Cherry Cups

1/3 cup all purpose flour
1/3 cup sugar or (SF sugar twin)
1/4 cup ground baking chocolate
1/4 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
6 ounces non-fat vanilla yogurt
3 egg whites
1/2 tsp. almond extract
non-stick cooking spray
36 thawed, drained pitted sour cherries, frozen without sugar.

1.) Place flour, sugar, ground chocolate, cocoa powder, baking powder and salt in a medium bowl. Whisk until combined. Preheat oven to 350*F.

2.) In bowl a with an electric mixer, beat egg whites on high speed until soft peaks form. Add yogurt to dry mixture. Stir well, scraping sides of the bowl. Fold in beaten egg white with almond extract.

3.) Line a 12 count muffin pan with oil cups, and fill each cup 2/3 full. Place 3 cherries into each cup, pressing lightly into batter.

4.) Bake 20 to 25 minutes, until tops are puffy and edges are set. Centers will be moist....

Cal., 63., Fat 2g., carbs 12g.