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Chocolate Angel Cake With Yogurt and Berries
Author/Submitted by:
Servings: 6
Categories:
Cakes
/
Chocolate
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 1 1/2
c
Egg whites (10-12 lg) 1 1/2
c
Sifted powdered sugar 3/4
c
Flour 1/4
c
Unsweetened cocoa powder 1 1/2
ts
Cream of tartar 1
c
Sugar 1 1/2
c
Vanilla low fat yogurt 2
c
Fresh blueberries,
-blackberries, strawberries,
-and/or raspberries
Directions:
Place egg whites in a large mixing bowl; let stand at room
temperature 30 minutes. Sift powdered sugar, flour and cocoa together
3 times. Beat egg whites and cream of tartar with an electric mixer
on medium to high speed till sodt peaks form. Gradually add
granulated sugar, about 2 tablespoons at a time, beating until stiff
peaks form. Sift about one fourth of the flour mixture over beaten
egg whites; fold in gently. Repeat sifting and folding in the
remaining flour by thirds. Pour batter into an ungreased 10" tube
pan. Bake on the lowest rack in a 350 oven 40-45 minutes or till top
springs back when lightly touched. Immediately invert cake and pan;
cool thoroughly. Loosen sides of cake from pan; remove cake from pan.
Cut cake in half vertically. Wrap one portion in moisture and
vaporproof wrap; freeze for later use. To serve, cut cake portion in
12 thin or 6 thicker wedges. Top cake wedges with some of the yogurt
and some berries.
Per serving: 235cal., 2g total (0g sat) fat, 3mg chol., 87mg sod., 49g
carb., 1g fiber., 7g protein.
Exchanges: 1/2 milk, 1/2 bread and 1/2 meat.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 01-24-95 (1101)
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