Nutrition Facts

• • Calories: 193
  • Fat: 1g
  • Saturated Fat: 0
  • Cholesterol: 0
  • Sodium: 94mg
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 6g

Here’s a healthy angel food cake recipe that is light and airy. A touch of cocoa powder makes this healthy angel food cake a delicious low fat chocolate dessert.

Ingredients

• • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 12 egg whites, at room temperature
  • 2 tsp cream of tartar
  • 1 cup low fat vanilla yogurt
  • 1 qt strawberries, hulled and sliced

Preparation

• • Preheat oven to 350°. Lightly coat a 10-inch Bundt pan with nonstick cooking spray.
  • In a medium bowl, whisk together flours, 3/4 cup of the sugar, cocoa, cinnamon and salt.
  • In a large bowl, with a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar and beat on high until blended. Gradually add the remaining 3/4 cup sugar while beating until stiff peaks form. Gradually fold in one-third of the flour mixture. Fold in remaining flour mixture until blended.
  • Pour batter into Bundt pan. Tap pan on counter to remove any air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted toward the center comes out clean. Cool, inverted, for 1 hour. Run a knife along the sides of the pan and invert onto a serving plate.
  • Serve with a dollop of yogurt and some strawberries.

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.