chocolate fudge cups
3 squares Semi-Sweet Chocolate
1 Tbsp. canola oil
1/3 cup unsweetened cocoa powder
1 Tbsp. Instant Coffee
4 egg whites
3 Tbsp. brown sugar blend sugar replacement
1 tsp. icing sugar
1/4 cup raspberries
HEAT oven to 350°F.
MICROWAVE chocolate and oil in microwaveable measuring cup on HIGH 1 to 2 min. or until chocolate is completely melted. Stir in cocoa powder and coffee granules; cool 5 min.
BEAT egg whites and brown sugar replacement with mixer on high speed 3 min. or until tripled in volume. Add chocolate mixture; beat on medium-low speed just until blended. Spoon into 6 paper-lined muffin cups.
BAKE 18 min. or until tops are puffed and centres are set. Cool in pan 5 min. Serve warm topped with icing sugar and berries.