Introduction
Are you in search of a sweet treat that won’t ruin your healthy lifestyle? Look no further than our white chocolate raspberry bundtlet! This dessert is a perfect combination of tangy raspberries and rich white chocolate, all wrapped up in a cute and convenient bundtlet size. Not only is it delicious, but it’s also low in calories and high in nutrients. Keep reading for the recipe, nutritional information, and more.
Ingredients
– 1 cup all-purpose flour – 1/2 cup sugar – 1/4 cup unsweetened cocoa powder – 1/4 cup white chocolate chips – 1/4 tsp baking soda – 1/4 tsp salt – 1/2 cup unsweetened applesauce – 1/4 cup unsweetened almond milk – 1 egg – 1 tsp vanilla extract – 1 cup fresh raspberries
Instructions
1. Preheat your oven to 350°F. 2. In a mixing bowl, whisk together flour, sugar, cocoa powder, white chocolate chips, baking soda, and salt. 3. In a separate bowl, mix together applesauce, almond milk, egg, and vanilla extract. 4. Combine the wet and dry ingredients and mix until well combined. 5. Fold in fresh raspberries. 6. Grease a bundtlet pan with cooking spray and pour the batter into it. 7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 8. Let cool before serving.
Nutritional Information
– Calories: 160 – Fat: 4g – Carbohydrates: 29g – Fiber: 3g – Protein: 3g
Cooking Time
– Prep Time: 10 minutes – Cook Time: 25-30 minutes – Total Time: 35-40 minutes
Equipment
– Mixing bowls – Whisk – Bundtlet pan – Cooking spray
Serving Suggestions
– Serve with a dollop of whipped cream and fresh raspberries on top. – Pair with a cup of hot tea or coffee for a cozy afternoon treat.
Variations
– Swap out raspberries for blueberries or strawberries. – Add a teaspoon of lemon zest for a zesty twist. – Top with a drizzle of chocolate ganache for an extra indulgent dessert.
Substitutions
– Replace unsweetened applesauce with mashed banana or pumpkin puree. – Use regular milk instead of almond milk. – Swap out white chocolate chips for dark chocolate chips.
Storage
– Store in an airtight container in the fridge for up to 3 days. – Can be frozen for up to 1 month.
Tips
– Make sure to let the bundtlet cool completely before removing it from the pan. – For an even lower calorie option, skip the white chocolate chips and add more raspberries instead.
Notes
– This recipe makes 4 bundtlets. – Nutritional information may vary depending on the brand of ingredients used.
Frequently Asked Questions
Q: Can I use frozen raspberries instead of fresh? A: Yes, but make sure to thaw and drain them beforehand. Q: Can I use a regular bundt pan instead of a bundtlet pan? A: Yes, but adjust the baking time accordingly. Q: Can I use regular sugar instead of granulated sugar? A: Yes, but the nutritional information may vary slightly.
Final Thoughts
Our white chocolate raspberry bundtlet is the perfect dessert for those who want to indulge in something sweet without feeling guilty. It’s packed with nutrients from the raspberries and low in calories thanks to the use of applesauce instead of oil. Plus, it’s super easy to make and can be customized to your liking. Give it a try and let us know what you think!