Brownie & Cream Cheese Cupcakes (with Strawberries)

Brownie & Cream Cupcakes

Who says you can’t have cake and eat it too? These brownie cupcakes were served at our New Year Eve dinner party this year for dessert. My good friend, Janelle, made them. She has lost a considerable amount of weight over the last year and, like me, is conscious of her calorie intake. It was so thoughtful of her to bring a guilt-free dessert.

It’s a very simple recipe. One box of No Pudge Fudge brownie mix. You will find it in the baking section of your grocery store. Prepare the mix as directed and bake the brownies in cupcake liners. I strongly urge you to use silicone cupcake liners. The paper liners tend to stick to the brownie mix when using the No Pudge Fudge mix. Probably because of the low fat.

While the brownies are cooling prepare the topping.

  • Low fat cream cheese
  • Fat free/no sugar cheesecake flavor instant jello pudding
  • 2 tablespoons low fat milk
  • 1 tablespoon Splenda or agave nectar
  • Sliced strawberries

How easy is that? Not sure on the exact calories, but I do know that the brownie itself is only 120 calories. My guess is the topping adds another 20  to 30 calories, if that. It’s a low-cal splurge. The cupcake brownie is dense and quite filling (and yummy, too!!).

 Janelle, also brought along some cream filled strawberries. The same low fat cream filling was used in the strawberries. Here’s a great tutorial on how to prep the strawberries from Stephanie at Anna and Blue Paperie.

Strawberries filled with Low Fat Cream Cheese

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