1/3 c. unsweetened cocoa
1/2 tsp. vanilla
whites of 4 lg. eggs
Dash salt
1/3 c. sugar
1/4 c. flour
2 tsp. baking powder
Pam cooking spray
1/2 c. whipped cream (optional)
12 tiny strawberries (optional)

Heat oven to 350°F. In small saucepan stir cocoa and 1/3 c. water over low heat for 1 minute till mixture thickens and just begins to boil. Remove from heat and stir in vanilla.

In large bowl, beat egg whites and salt with mixer on high speed until soft peaks form when beaters are lifted. Add sugar, 1 tbsp. at a time, beating well after each addition, till stiff peaks form when beaters are lifted. Quickly add cocoa mixture and beat 20 seconds, till just blended.

In small bowl, combine flour and baking powder. Fold into egg white mixture, 1/4th at a time. Spray 12 regular or fluted 2 1/2-inch wide muffin cups or fluted brioche cups with Pam spray. Divide batter evenly between each cup. Bake at 350°F for 10-15 minutes till cake begins to pull away form sides of pan. Cool on wire rack 10 minutes. Loosen sides of cake with knife. Remove and cool on wire rack completely. Place on serving plate.

Per cupcake: 44 Cal, Pro: 2g, Fat: 0g, Carb: 9g.

Submitted by: Karen LaValley