Chocolate Angel Food Cake with Strawberries
Jennifer
Low Calorie (123) no sugar desert
ingredients
- 2/3 cup cake flour
- 1/3 cup cocoa powder
- 1/2 tsp. salt
- 12 egg whites
- 1/2 cup sugar substitute (like Splenda)
- 1 1/2 tsp. vanilla extract
- 1 pint strawberries, cleaned, and quartered
- 1 cup non-fat vanilla yogurt
- 1 Tbls. honey
- 8 mint sprigs
directions
- 1
Preheat overn to 350
- 2
Sift cake flour, cocoa powder and salt together; set aside. In a clean bowl of an electric mixer, beat the egg whites at medium-high speed until foamy. Once foamy, add sugar, a little at a time and continue beating on medium-high until soft peaks form. When they have formed soft peaks fold in vanilla extract. Remove bowl from mixer and remove beater or wisk.. Gently fold the flour mixture into the egg white mixture, 2 Tbls. at a time until well blended.
- 3
Gently scoop batter into pan. Bake 35 min. until firm to touch. Remove, Invert and let cool upside down in pan
- 4
While cake is cooling, in a small bowl, combine strawberries, yogurt and honey until well combined. Refrigerate until ready to serve. Slice cake, serve with Strawberry topping and garnish with mint sprig.
Source: Jennifer
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