Lemon Raspberry Mugcake

On a mugcake kick this week! I’ve been REALLY busy trying to finish up making my cosplay for next weekend, so I haven’t been getting much sleep. I’ve been in a rush in the morning and mugcakes are soo quick to make! Blend. Nuke. Devour. Heck yeah. Life saver
IMG_7488Lemon Raspberry Mugcake

Serves: 1

Lemon Mugcake Base

  • 1/2 cup raw old fashioned rolled oats
  • 2 egg whites
  • 1 TBSP unsweetened applesauce
  • 2 TBSP lowfat cottage cheese
  • 1/2 tsp lemon extract
  • 3/4 tsp butter extract
  • 1/2 tsp baking powder
  • 5-7 lemon stevia drops (Optional)
  • 1 stevia packet

Raspberry Icing

  • 1/4 cup lowfat cottage cheese
  • 1.5 TBSP sugar free red raspberry preserves
  • 3 stevia drops

First, grind your oats into a flour using a magic bullet or something similar. Then add the remaining mugcake ingredients and blend again. Spray a bowl with nonstick spray and pour the batter inside. Microwave for 1.5-2 minutes. Flip it onto a plate and let cool.

While that’s cooling, use a hand blender to blend the cottage cheese, sugar free raspberry preserves, and stevia. Top on your mugcake.

I also added a little walden farms chocolate syrup! Yummm.

 


Learn healthy, plant-based eating in 6 weeks from me.




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