Red Velvet Cupcakes with Whipped Cream Cheese Frosting

Method:

Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly just mixed.Top each cupcake with 2 tablespoons of frosting.

Method:

Preheat oven to 350 F. Coat a nonstick 12 muffin tin with nonstick baking spray.In a medium sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, extract, sweetener, and red food color.Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into  the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.

Penne with Broccoli, Ham, and Cheese

Method:

Cook pasta according to package directions, adding broccoli florets during last 2 minutes. Drain well.

In large bowl combine pasta, broccoli and ham. Add cheese; toss gently. Season to taste with salt and pepper.

Note: One 10-ounce package frozen broccoli, thawed, can be substituted for the florets. Add to drained pasta with ham. Continue as recipe directs. 

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to dreamfieldsfoods.com.