(2.5 ww points each)
1/8 c egg beaters
1 C Heart Smart Bisquick
1/2 c skim (fat free) milk
1/3 c Splenda
3 Tablespoons cocoa powder
1 Tablespoon oil (you can cut the fat by using unsweetened applesauce, but I didn't have any)
1/2 C Raspberries (if using frozen, thaw the slightly first and then pat them dry with a paper towel to remove excess water)

Heat oven to 400 degrees, fill 6 muffin cups with paper cups, mix all but raspberries together well with a whisk then gently add raspberries. Fill cups 2/3 full, bake for 9-11 minutes, let cool 5 minutes! Enjoy with a dollop of cool whip free.

sounds great !!!! thanks

That sounds delicious!

Im on a no chocolate challenge, but for this recipe, i think i should break that.....

Thank you! This sounds yummy. I wonder if frozen mixed berries unsweetened would work. Other than that,I have everything else!