Chocolate Angel Food Cake with Fruit and Maple Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Healthy bonus: 1 serving of fruit per slice, protein and riboflavin from eggs, calcium from yogurt, fiber, and nearly 1/3 of the RDA for vitamin C from berries Ingredients:
1 1/2 cups sugar |
1 cup unbleached all-purpose flour |
1/4 cup unsweetened cocoa powder |
1/4 teaspoon salt |
12 egg whites (or 1 1/2 cups prepackaged egg whites) |
1 teaspoon fresh lemon juice |
1 teaspoon vanilla extract |
4 cups fresh strawberries |
4 cups fresh raspberries |
1/4 cup peach nectar |
1 tablespoon honey |
1 cup plain lowfat yogurt |
2 tablespoons maple syrup |
Directions:
1. Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10 ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.
2. Nutritional analysis per serving 328 calories, 1.6 g fat (0.6 g saturated fat), 71.5 g carbohydrates, 10.3 g protein, 6.7 g fiber Nutritional analysis provided by Self
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