Biggest loser episode 4

     So last night's episode was once again different then all other seasons!! Of course each season they try new things and have some twists and changes, but this season is SO different! From them having to earn their way onto the show, a weigh in at the middle of the week, having to do the challenge to fight for your right to stay on the show...AND NOW....DINNER AT BOB'S HOUSE!!! I want to have dinner at Bob's house!!! It was really awesome. He took a few of the player to his house and made them dinner. The food looked so good. One of the player asked to see his refrigerator! lol It was so funny, his response was"go ahead, I have nothing to hide" I love it!

     This week there was both a yellow line and a red line. Shopie was below the red line so she went home immediately. Burgandy was one of the players below the yellow line and was sent home. It is going to end up being all boys left if things keep going the way they are. Both of the eliminated players look great now tat they are home.

     Another highlight of the night was the temptation. There were 400 cupcakes and there was a one pound pass located underneath one of them. It was good to see that only four player took advantage of the temptation. 4 cupcakes=1350 calories!!! After the temptation Curtis Stone came and taught the player how to make cupcakes that are 100 calories each! They looked so good! Here is the recipe: If you try the recipe, let me know how they turn out!:)

Vanilla Cupcakes
Makes about 14 cupcakes
Ingredients

• 5 organic egg whites
• Pinch of salt
• 3 tablespoons honey
• 2 teaspoons vanilla extract
• ¼ cup nonfat Greek yogurt
• ½ cup whole wheat flour
• 1 teaspoon baking powder

For the raspberry frosting

• 1 cup nonfat cream cheese, at room temp
• 1 cup fresh raspberries
• Fresh raspberries to garnish

Method

1. Preheat the oven to 325F.
2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temp.
10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
11. Pass through a fine mesh strainer into a small sauce pot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
12. Cool completely.
13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.