Categories: dessert, not tried, south beach
Ingredients
- 3/4 c bittersweet choc chips
- 1/2 c trans free margarine
- 1/2 c splenda
- 1/2 c unsweetened cocoa powder, sifted
- 3 lg eggs
- 1/2 c raspberries
Directions
-
at oven to 375.
-
Line muffin tin with liners.
-
Heat chocolate and margarine and mix.
-
Mix everything except raspberries into a batter.
-
Scoop into muffin tins equally and press 3 raspberries into each.
-
Bake, turning once til thin crust forms on top 12-15min.