Dessert Recipes: Gluten Free Vanilla Cupcakes & Peachy Frozen Yogurt

Gluten Free Vanilla Cupcakes
Ingredients:
6 oz./170 g. egg whites at room temperature
1/2 c. whole milk at room temperature, divided
2 tsp. pure vanilla extract
6 oz./170 g. gluten-free flour
6 oz./170 g. organic sugar
1 tbsp. baking powder
1/2 tsp. fine sea salt
6 oz./170 g. organic butter, at room temperature and cut into cubes
Directions:
Preheat oven to 350 degrees. Butter or line muffin pans with cupcake liners.
1. In a medium bowl, combine the egg whites with 1/4 c. of milk and the vanilla. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, sugar, baking powder and salt together on low speed for 30 seconds. Add the butter cubes and remaining 1/4 c. of milk. Mix on low speed until the butter has been incorporated. Increase to medium speed and beat for 1-2 minutes.
3. Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20-30 seconds after each addition. Pour or scoop batter into cupcake liners and bake in preheated oven for 20-25 minutes, or until a cake tester inserted in the center of the cupcakes comes out clean. Let cool on racks completely before frosting the cupcakes.
Makes about 16 cupcakes.
Credit: Recipe provided by Healthy Green Kitchen
Shape.com is part of The American Media, Inc. Fitness & Health Network © 2013 Weider Publications, LLC, a subsidiary of American Media, Inc. All Rights Reserved.


Peachy Frozen Yogurt
Ingredients

1 bag (10- to 12-ounce) frozen sliced peaches
2 container (6 ounces each) low-fat peach yogurt
1 tablespoon sugar

Directions
1. In food processor with knife blade attached, process frozen peaches until finely shaved. Add yogurt and sugar. Process just until smooth. Serve immediately.
If not serving right away, pour into 9″ by 9″ metal baking pan; cover and freeze 1 hour for best texture.
Nutritional Information
(per serving) 2 1/2 cups
Calories 130
Total Fat 1g
Saturated Fat 1g
Cholesterol 6mg
Sodium 50mg
Total Carbohydrate 28g
Credit: © 2014 Hearst Communications Inc. All Rights Reserved

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