1 cup, plus 2 tablespoons dry angel food cake mix (half a 16-ounce box)
½ tablespoons cornstarch
2/3 cup granulated no-calorie sweetener
2 tablespoons sugar
¼ cup water
¼ cup fresh lemon juice
1 large egg yolk
11/3 cups light whipped topping, thawed
4 teaspoons lemon zest, optional
Heat the oven to 350 degrees. Place foil cupcake liners in 15 muffin cups and set aside.
Prepare angel food batter according to the package directions, using half the recommended water. Scoop batter into muffin cups (about ¼ cup each) and bake 12-15 minutes, or until lightly browned. Set muffin tin on a baking rack to cool.
While the cupcakes are cooling, whisk together the cornstarch, sweetener and sugar in a small non-aluminum saucepan. Thoroughly whisk in ¼ cup water, lemon juice and egg yolk. Place the pan over medium heat and cook, whisking constantly, until mixture comes to a boil. Cook for 1 additional minute or until clear. Transfer lemon mixture to a medium bowl and let cool completely.
Lightly fold half of the whipped topping into the lemon mixture; repeat with the remaining whipped topping.
Frost each cupcake with 1½ tablespoons of the lemon frosting and top with a light sprinkle of lemon zest, if desired.
Cook's note: For best results, bake these cupcakes shortly after mixing the batter.
Nutrition values per cupcake: 105 calories, 4 g fat, 17 g carbohydrates, 0 fiber, 2 g protein, 55 mg cholesterol, 115 mg sodium.
"Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat and Calories" by Marlene Koch (Running Press 2012)