Chocolate Fudge Cups

• 3 oz. Baker's Semi-Sweet Chocolate
• 1 Tbsp. canola oil
• 1/3 cup unsweetened cocoa powder
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 4 egg whites
• 3 Tbsp. brown sugar blend sugar replacement
• 1 tsp. icing sugar
• 1/4 cup fresh raspberries

1. Heat oven to 350F.
2. Microwave chocolate and oil in microwaveable measuring cup on MEDIUM 1 to 2 min.
3. or until chocolate is completely melted.
4. Stir in cocoa powder and coffee granules; cool 5 min.
5. Beat egg whites and brown sugar replacement with mixer on high speed 3 min.
6. or until tripled in volume.
7. Add chocolate mixture; beat on medium-low speed just until blended.
8. Spoon into 6 paper-lined muffin cups.
9. Bake 18 min.
10. or until tops are puffed and centres are set.
11. Cool in pan 5 min.
12. Serve warm topped with icing sugar and berries.

chocolate, canola oil, cocoa, maxwell, egg whites, brown sugar, icing sugar, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-fudge-cups-115555.aspx (may not work)