Recipe by Annessa
1 box chocolate cake mix (reduced sugar)
2 6-oz containers light vanilla yogurt
3 egg whites
2 cups fresh grated zucchini
1 teaspoon ground cinnamon
1. Heat oven to 350 degrees. Place grated zucchini in a strainer to release excess water. Spray a bundt an with nonstick cooking spray and set aside.
2. In a medium howl, combine cake mix, yogurt, egg whites, and cinnamon. Beat mixture on medium for 2 minutes. Stir in zucchini just until combined. Scoop out mixture into mini-muffin tins so each is 2/3 full. Bake for 12 minutes.
3. Remove and let cool. Top each Holiday Babycake with a small scoop of Chocolate mousse and a sprinkle of non-fat dry milk so it looks like snow!