* Exported from MasterCook *

Angel Food Cake Trifle - 3 Points

Recipe By : Sue B's WW Meeting
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 angel food cake -- best if day old
2 small boxe jello -- any flavor,
-- sugar-free
cool whip -- (r), fat free

Break cake into pieces and place in serving bowl. Prepare jello according
to directions. Pour liquid Jello mixture on top of cake. Push cake down
until it absorbs the Jello. Top with Cool Whip. (0.2 g. fat in this
recipe)

MC Formatted by Sue B 4/28/98 and posted to forum.

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* Exported from MasterCook *

Pineapple Angelfood Cake - 1, 3 or 4 Points

Recipe By : Unknown
Serving Size : 12 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package angel food cake mix
1 can crushed pineapple in water -- 20 Ounce Can

1. Combine both ingredients in large bowl.

2. Mix on medium speed with electric mixer.

3. Bake in accordance with cake mix box.

Calories: 136.5
Fat grams: 0.2
Fiber grams: 0.1

W/W Points: 3

If you cut the cake in eighths the following nutritional information apply:

Calories: 204.7
Fat grams: 0.2
Fiber grams: 0.2

W/W Points: 4

YOU CAN ALSO MAKE IN CUPCAKES (MAKES 24 CUPCAKES) and THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 68.2
Fat grams: 0.1
Fiber grams: 0.1

W/W Points: 1

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Pumpkin Angel Cake

1 package angel food cake mix, F. F., Betty Crocker -- (1 step)
1 (15 oz) can canned pumpkin -- solid packed
1 cup water
1 teaspoon pumpkin pie spice
1. In a large bowl combine cake mix, canned pumpkin, water and the spice. (DO
NOT OVERBEAT, batter will get thin.)
2. Bake it as directed on box, either using an angel food pan, bundt or
9-by-13-inch pan.

Makes 12 servings. 1 serving = 3 points

* Exported from MasterCook *

Strawberry Angelfood Cake - 3 Points

Recipe By : Sue B.'s W. W. Meeting
Serving Size : 12 Preparation Time :0:10
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package angel food cake mix
1 package strawberry jello, sugar free, Jell-O

1. Add Strawberry Jello to your dry ingredients.
2. Mix angel food cake batter as usual and cook as usual (you can use any flavor of jello). It was a pretty pink and tasted wonderful.

* You may want to drizzle with chocolate syrup. Can also use regular Jell-O. This will change nutritional info.

Serving Size (1 square)
Per MC Nutritional Analysis:
Per Serving: 133.3 Calories, 0.1g Fat, 0g Fiber
Weight Watcher Points: 3

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NOTES : MC formatted by Sue B. on 4/98. Submitted by Sue B. on 4/12/98 to the W. W. Forum.

I would image any flavor you wanted could be substituted for the strawberry flavor.

1 box angel food cake mix
1 16 oz. can pumpkin
1 c. water
1 tsp. pumpkin pie spice

Mix together as cake mix directions. serves 12 3pts each

------------------

Ann P

Angel Food Pumpkin Cake

Ingredients
• 1 Betty Crocker(r) Angel Food - White 1-step (no fat) Cake mix
• 1 1/2 tsp pumpkin pie spice
• 1-cup water
• 1-can (small ) pure pumpkin (not pumpkin pie filling!)

Directions
Combine all the ingredients; pour into a sprayed 9 x 13 cake pan.
Bake at 350' for 35 - 38 minutes
Serve this topped with low fat Cool Whip (r)

Counts as
1/12 of the cake is 2 POINTS (this does not include the
dessert topping)

Hi, was just reading this thread. I make the angel food cake with lite cherry pie filling. I follow the directions on the cake mix except with less water, I think I used about a 1/2 cup less and added the cherry pie filling. I don't know what the points are as this was in Richard Simmons Food Mover recipe book. You are supposed to add a tsp of vanilla extract and 4 drops of almond extract. I didn't have the almond and mine came out just fine.

Box of angel food cake mix with 1 large can of crushed pineapple. Add together and mix according to box directions. Do not add anything else. Make great cupcakes for 1pt each. I hope this is what you were talking about. If not, give this a try. Its wonderful

This is a from scratch angel food cake recipe from The Joy of Cooking Cookbook. This is like the Bible of cookbooks that was first printed in 1931

About angel food cakes: The cake rises from air and steam, so the egg white volume is important. Egg whites should be at least 3 days old, at room temperature and seperated just before use. Use a 10 inch tube pan. Do not grease or flour pan. (Angel food cakes can be baked in a 9 x 13 inch pan but normally they are baked in a tube pan that comes in 2 pieces so the cakes are tall.)

Heat over 350 degees. Put rack on lower third of oven.

Sift: then measure 1 cup cake flour (lightly spoon in cup)
Add: and resift 6 times 1/2 cup sugar Set aside.

Combine: 1 1/2 cups egg whites
2 1/2 tablespoon cold water
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 teaspoon almond extract
1/8 teaspoon salt
Beat until stiff but not dry: egg whites, water, cream of tartar, vanilla, almond extract and salt. Stop while the mixture is still glossy. Fold in about 2 tablespoons at a time: 1 cup sifted sugar.

Fold in dry ingredients lightly (flour and sugar) a little at a time with a rubber scraper. (You want to keep the volume high.)

Bake batter in an ugreased tube pan for about 45 minutes. To cool Invert the pan to completely cool. (I put a vinegar bottle or some narrow neck bottle in the hole of the tube pan and then invert the cake so it is hanging on the bottle up side down.) Once it is cool use a knife to go around the sides of the pan to loosen the cake and wiggle the center tube to remove from the pan. Lift out and use knife around the bottom of cake and invert on a plate.

Now you know why we Americans like our packaged mix that all you do is add water and bake.

------------------

Ann P

Fat-Free Orange Angel Cake with Toppings
Each bite is light and refreshing—just like orange cotton candy! Enjoy as is or with your choice of toppings: a rich orange-brandy sauce or a light yogurt-fruit toss.

Click here to see Betty's Tips and more

Total: 3 hr 7 min
Prep: 15 min
Cook: 5 min
Bake: 47 min
Cool: 2 hr

Makes 12 servings


1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups orange juice
Apricot Brandy Sauce (below)
Yogurt-Fruit Toss (below)

Double recipe (Learn more about scaling recipes)

1. Move oven rack to lowest position. Heat oven to 350°F.

2. Beat cake mix and orange juice in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape). Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.

--------------------------------------------------------------------------------


Apricot Brandy Sauce

1 cup apricot preserves
2 tablespoons corn syrup
1 tablespoon lemon juice
3 tablespoons brandy or orange juice


Mix preserves, corn syrup and lemon juice in 1-quart saucepan; heat over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy. Serve warm or cool.


--------------------------------------------------------------------------------

Yogurt-Fruit Toss

2 containers (6 ounces each) Yoplait® Original mandarin orange low-fat yogurt
4 cups cut-up fresh fruit


Toss yogurt and fruit in large bowl.

1 Serving: Calories 220 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 270mg; Potassium 240mg; Carbohydrate 51g (Dietary Fiber 1g); Protein 5g
% Daily Value: Vitamin A 0%; Vitamin C 10%; Vitamin D 0%; Calcium 2%; Iron 4%; Folic Acid 4%
Diet Exchanges: 2 Starch; 1 1/2 Fruit

From FoodFit:

Angel Food Cake with Lemon Meringue Icing
Recipe by: Anne Quatrano
Bacchanalia
Atlanta, GA
This recipe serves: 12

Preparation time : 20 minutes
Cooking time : 50 minutes


Ingredients

For the cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
1/2 teaspoon salt
1 tablespoon finely chopped lemon zest
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

For the icing:
1/4 cup egg whites (about 2 large egg whites)
1 1/2 cups sugar
3 tablespoons cold water
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 tablespoon finely chopped lemon zest



Cooking Instructions
For the cake:

1. Preheat the oven to 325°F.

2. Sift the flour, 3/4 cup of the sugar, salt and lemon zest together 3 times.

3. Beat the egg whites, water, lemon juice, cream of tartar and extracts together
with an electric mixer on low speed until frothy. Increase to medium speed and beat
until the mixture is 4 times its original volume, about 2 to 3 more minutes.

4. Continue beating and add the remaining sugar, gradually over 3 minutes.

5. Sift the flour mixture into the egg white mixture, 1/4 cup at a time with a
spatula, working the batter as little as possible.

6. Pour the batter into an ungreased 10" tube pan. Run a knife around the center of
the batter and tap the pan on the counter to remove any air pockets in the batter.
Bake 45 to 50 minutes, until the cake is light golden brown and well risen.

7. Immediately invert the pan on the neck of a bottle until the cake is completely
cool. Slide a knife around the pan and remove the cake. (This can be done in advance
and stored in an airtight container for 1-2 days.)

For the icing:

8. In a bowl, combine the egg whites, sugar, water, lemon juice, corn syrup and
cream of tartar. Place the bowl over a pan of simmering water, stirring constantly
with a rubber spatula until the sugar dissolves and the mixture is warm to the
touch.

9. Remove from heat and beat with an electric mixer on medium-high speed until
medium peaks form and the meringue is cool. Add the vanilla extract and lemon zest
and mix on high speed until stiffer peaks form.

10. Place the cake on a serving platter and spread the icing over the top and sides
of the cake. (Do not ice the cake more than 5 hours ahead or the frosting will lose
volume and become grainy.)


Nutrition Facts


Serving Size 1 slice

Amount Per Serving


Calories 194

Total Fat 0 g

Saturated Fat 0 g

Protein 5 g

Total Carbohydrate 44 g

Dietary Fiber 0 g

Sodium 159 mg

Percent Calories from Fat 0%

Percent Calories from Protein 10%

Percent Calories from Carbohydrate 90%

HI LADIES, I'M NEW HERE...PLEASE HELP ME BEFORE I MAKE IT AND CAN'T EAT IT.......I FOUND THIS ON ANOTHER FORUM.

CAKE IN A CUP
1 chocolate cake mix
1 angel food cake mix (I used Duncan Hines)
Mix the 2 dry cake mixes together in a gallon plastic bag, then when you want some cake put 1/3 c of mixture in a cup(level off) add 3 T water and mix. Cook in the microwave for 1 min, 20 sec.
1 WW Point a serving

Doodles, that looks like a nice and simple recipe. If you are asking if the points are correct, I can't answer that without having the nutritional info and knowing how many 1/3 cups there are. Why don't you add it up, and then measure how many servings you have (just scoop from one bowl to another) and then calculate it. If you need help calculating, just give us the numbers and we can help you.

Jennifer 3fc....you Are Too Kind. I'm Home With A Cast On My Foot....in A Chair, 6 Weeks Now....so My Dh Went Through Kitchen Cabinets And Found

Duncan Hines Angel Food Fat Free Cake Mix (456 Gram Box/12 Servings) ---140/cal Per Serving -- O Fat -- 0 Fiber

He Also Found An Organic Cake Mix (what Was I Thinking!) Vanilla
Same Ingredient Figures....(456 Gram Box/12 Servings)
120/cal Per Serving --0 Fat -- 0 Fiber

I Figure 3 Pts Per/serving.....assuming There Are 24 Servings....maybe The 1/3 Cup Is What Makes It 1 Pt..........just Sounded Too Good To Be True.

Well, without measuring it out, it's hard to say, but I'm thinking 1/3 cup may actually be the 3 point serving, based on the size of the box. If you have 12 servings in a box, and they were all the 1/3 cup, that would be 4 cups of mix. There probably can't be much more in a box than that - I think the place that you got your recipe from had a typo or a miscalculation, sorry!