Chocolate Angel Cake With Yogurt and Berries
Egg whites (10-12 lg)
Sifted powdered sugar
Unsweetened cocoa powder
Cream of tartar
Vanilla low fat yogurt
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)