1 small box Jell-O cook and serve
    chocolate pudding mix
1/2 cup nonfat dry milk powder
1 tablespoon unsweetened Hershey's cocoa
1/2 cup granulated sugar
1 cup self-rising flour
1 teaspoon vanilla extract
4 ounces applesauce
1/4 teaspoon baking soda
4 egg whites
1 pinch salt

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside.

In a small bowl, blend vanilla extract, applesauce and baking soda; set aside.

In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes. Divide equally into 12 muffin tins which have been lined with paper liners. Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove.

This recipe yields 12 cupcakes. Each contains 126 calories, 0 fat, 28 g carbohydrates and 1 g fiber.

Serve with your favorite accompaniment such as nonfat strawberry frozen yogurt, fresh raspberry sauce, or light cherry pie filling.