Ingredients

• 200 g ‘lite’ margarine
• 120 g fat-free smooth cottage cheese
• 65 ml (1/4 cup) SUGAlite
• 5 eggs
• 190 g almond flour
• 5ml (1 tsp) baking powder
• Pinch of salt
• Grated zest of 1 lemon

Topping

• 250 g fat-free cottage cheese
• 65 ml (1/4) cup SUGAlite
• 6 strawberries

METHOD

1. Preheat the oven to 170°C.
2. Grease the muffin mould and add wax paper rounds in the bottom of the muffin moulds.
3. Cream the margarine, cottage cheese and SUGAlite together till fluffy. Add the eggs one by one while mixing continuously.
4. Add the remaining ingredients and mix.
5. Pour the cake batter in the pan and bake for 45 minutes till golden brown and the testing knife comes out clean.
6. Cool down on a wire rack.
7. To prepare the topping, mix the cottage cheese and SUGAlite together. Spread on to the cup cakes
8. Add one strawberry on top of cupcake to garnish.

Nutritional analysis per cup cake:

Energy                     1654 kJ

Carbohydrate           15 g

Protein                       17g

Total fat                     33 g

Unsaturated fats      20 g