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Chocolate Angel Cake With Yogurt and Berries

Author/Submitted by:
Servings: 6
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

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

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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