Recipes

So I am honestly not too much of a cake person, except when it comes to angel food cake, which I LOVE. As a kid, one of my favorites treats was this amazing angel food cake covered in chocolate frosting from a small little bakery where my Mom grew up near Boston. They are since out of business and until a random dream two nights ago, so was angel food cake for me. I hadn’t thought about it for years but I am so glad it paid me a visit. Another great thing about angel food cake is that it is naturally low in fat and calories which makes it the perfect dessert. I had mine with some sliced strawberries, a little chocolate syrup, and some light whipped cream. Yum.

Also – they were a great excuse to try out the adorable little bundt pans I just purchase. If you don’t have mini bundt pans you could consider making a whole cake or even angel food cake muffins. If you make angel food cupcakes, they are only 2 points per cupcake (12 servings).

Healthy Mini Angel Food Cakes
Servings: 8
Serving Size: 1 mini bundt cake
Nutritional Information: 119.1 calories, .2 g of fat, 26.1 g of carbohydrates, .2 g of fiber, 4.6 g of protein * 3 P+

Ingredients
6 egg whites (at room temperature)
1/2 cup and 2 tablespoons powdered sugar
1/2 cup all-purpose white flour
3/4 teaspoon cream of tartar
1/4 teaspoon almond extract (optional)
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup sugar

Instructions
1. Preheat the oven to 350 degrees and spray your bundt pans or cupcake tray with non fat cooking spray.

2. Sift together the powdered sugar and the flour until it is very fine. It is important it is very smooth without clumps, so I recommend sifting it at least 3 times.

3. In a mixture, beat together the egg whites, cream of tartar, salt, vanilla extract, and almond extract. Then slowly add in the sugar until the egg whites make stiff peaks. This is what adds the lightness to the angel food cake.

4. Fold the egg whites into the flour, adding it slowly. (about 1/4 cup at a time)

5. Spoon or pour gently into the bundt pans. Bake for 15-17 minutes until the cake is cooked through and springs back when you pushed down on it.

6. Enjoy with your favorite fruit (o points), chocolate sauce (2 points for 1 tbsp), or light whipped cream (1 point for 1/3 cup)