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Bake r to Stackable Cool lightl Fo cu : y pressed. ce ¼ toove remove cupcakes ’s Tip Rem ing Rack;Co 3 squares (1 letok stand from pan. lime jui oz/30 g each) uc5e minu tes. Carefully white nse. chocolate for and red baking, chopped under lice Meanwhile, for ef used 2 tbsp (30 mL) pered Ch plain nonfat Microwave on ganache, place chocolate in The Pam yogurt HIGH 45–60 © 2011 seconds or until(2-cup/500-mL) Prep Bowl. smooth. Stir in 1½ tsp (7 mL) yogu lemon extract coating tops even rt and extract. Dip tops almost melted; stir until of cupcakes into 12 fresh raspb ly. Garnish with ganache, erries raspberrie Yield: 12 servi s. . er license ngs used und

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ef U.S. Nutrients pered Ch per servin g (1 cupcake): Calori Cholesterol 201 1 The Pam es 190, Total Fat © 0 mg, Sodium 150 mg, 6 g, Saturated Carbohydrate Fat 1.5 g, 31 g, Fiber 1 g, Protein 3 g

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1 lemo n ¾ cup (175 mL) sugar 3 tbsp (45 mL) canola oil 1 ∕³ cup (75 mL) plain nonfat yogurt 1 ∕³ cup (75 mL) 2% milk 1 tbsp (15 mL) lemon extract 1¼ cups (300 mL) all-purpose flour ¾ tsp (4 mL) baking soda ¼ tsp (1 mL) salt 2 egg whites, room temperatu re ¼ cup (50 mL) raspberry pastry filling

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Preh eat oven to Pan; set aside. 350°F (180°C). Place cupcake Using Micropla ® (15 mL) zest. In ne Zester, zest liners into wells of Muffin whisk well with Stainless (4-qt./4-L) Mixing lemon to measure 1 tbsp Bowl, combine until well blend Stainless Whisk. Add zest, sugar and oil; yogurt, milk ed. and extra ct; whisk Combine flour , baking soda and salt Using (7-in in Sma ./18ll until blended. cm) Strainer, sift flour mixtu Batter Bowl; mix well. Usin re into g clean wet ingredients; whis whis (2-qt./2-L) Mixi k ng Bowl 1 minuk, whisk egg whites vigorously te or until very in foamy; fold into Stainless Immediately scoo batter. p batter into Small Scoop, place a very scanliners using level Large Scoo onto cente p. Using t scoop of rs pastr of 15–17 minutes cupcakes; push in gently with y filling (about 1 tsp/5 mL) pan from oven or until tops spring back when back of scoop. Bake to lightly pressed. remove cupcakes Stackable Cooling Rack; let stand 5 minu Remove from pan. tes. Carefully Mea nwh ile, for ganache, place Microwav e on HIGH 45–60 chocolate in (2-cup/500-mL seconds or until smooth. Stir in ) Prep Bowl. yogu coating tops even rt and extract. Dip tops almost melted; stir until of cupcakes into ly. Garnish with ganache, raspberries. Yield: 12 servi ngs

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3 squares (1 oz/30 g each) white chocolate for baking, chopped 2 tbsp (30 mL) plain nonfat yogurt 1½ tsp (7 mL) lemon extract 12 fresh raspb erries

U.S. Nutrients per Cholesterol 0 mg, serving (1 cupcake): Calories 190, Total Fat Sodium 150 mg, 6 g, Saturated Carbohydrate Fat 1.5 g, 31 g, Fiber 1 g, Protein 3 g

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© 2011 The Pamp

• Gift Sets to: What’s on every mom’s wish list.

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Note: The Mother’s Day specials are available through April Cooking Shows, Catalog Shows, Fundraiser Shows, Wedding Showers, individual orders (electronic, mail), online orders and gift certificate redemptions. The Mother’s Day specials are not available through Wedding Registries. To qualify for the Mother’s Day specials, Shows/orders must be held April 1–30 and submitted to the Home Office no later than midnight CT on May 15, 2011 (mail order deadlines apply). To purchase the Mother’s Day specials, guests must write the special item number(s) in the “specials” section of the sales receipt. Shows/orders must be received by midnight CT on April 30, 2011 (mail order deadlines apply) to guarantee delivery by May 7, 2011.

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4 mothers day gift sets