• 1 small box Jello Cook and Serve Chocolate Pudding
• 1/2 cup non-fat dry milk powder
• 1 tablespoon Unsweetened Hershey's Cocoa
• 1/2 cup Sugar or Splenda
• 1 cup Self-Rising flour
• 4 egg whites
• 1 pinch Salt
• 1 teaspoon Vanilla
• 1/2 cup Applesauce
• 1/4 teaspoon Baking soda

In a medium mixing bowl combine the Jello pudding powder, dry milk, cocoa, sugar and flour. Set aside.

Using an electric mixer, beat the egg whites with the salt until frothy. In a separate bowl combine the vanilla, applesauce and baking soda. Add the flour mixture and the applesauce mixture alternately to the egg whites, beginning and ending with the dry. Beat for 2 minutes after last addition.

Divide the batter equally between 12 paper-line cupcakes. Bake at 350°F about 18-20 minutes or until a tester comes out clean.

Cool in the pan on a wire rack 10 minutes then remove.

Makes 12 Cupcakes