Saturday, May 30, 2009
Angel Food Cake
Skinny Single-Serve Angel Food Cake
1/4 cup sifted cake flour
1/4 cup Splenda (granulated, not packets!)
1/2 TB fiberfit
3 organic egg whites
1/4 tsp vanilla extract
1/8 tsp cream of tartar
1. Preheat the oven to 350°F. Sift the flour onto a large plate and set aside.
2. Place the egg whites and cream of tartar in a large bowl and whisk until frothy. Slowly add to splenda to the whipping egg whites in a slow, steady stream. Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.
3. Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.
4. Spoon the mixture into 2 ungreased small tube pan, gently smoothing the top. Bake until golden brown and cake springs back when lightly touched in the center, about 25 minutes.
5. Invert the cake, still in the pan, onto a wire rack and leave to cool completely, upside down. When it is cool, slide a long knife around the side of the pan to loosen the cake, then invert it onto a serving plate. (The cakes can be kept, wrapped in plastic or stored in an airtight container, for 1 to 2 days.)
Makes 2 cakes, each cake has 72 kcal.
Angel Food Cake with Berries
1 single-serve angel food cake
1 small container ff greek yogurt (fage)
1/4 cup thawed raspberries
1 TB ff coolwhip
liquid artificial sweetener (to taste)
1-2 TB raspberry rum sauce
Place angel food cake on your serving plate. Mix fage with artificial sweetener, and place next to angel food cake. Drizzle raspberry rum sauce over greek yogurt. Place dollup of coolwhip on angel food cake. Place raspberries on top of coolwhip and fage, and serve!
1 breakfast entree + 1 protein + 1 fruit