Looking for a good low fat, low cal cake recipie! Got one?!


Question: SNOW TUNNEL CAKE
ingredients: 1 18 oz. package angel food cake
1 12 oz. container frozen whipped cream
1 1/2 cups milk
14 oz. package instant choco package pudding mix
directions:
Prepare and bake as directed on package. Allow to cool. Remove from pan. Slice 1 inch layer off top. Gently hollow out a hole about 1 1/2 inch wide and 2 inch deep. Tear removed cake in pieces and set aside.
In medium bowl, combine milk and pudding mix. Beat on low for 2 mins. Fold cake pieces and 13/4 cups of whipped topping in pudding. Fill hole with pudding mixture. Replace top of cake. Spread remaining whipped cream over top and sides of cake.

And the best part is it's all low fat!!!!!!! Enjoy


Answers: SNOW TUNNEL CAKE
ingredients: 1 18 oz. package angel food cake
1 12 oz. container frozen whipped cream
1 1/2 cups milk
14 oz. package instant choco package pudding mix
directions:
Prepare and bake as directed on package. Allow to cool. Remove from pan. Slice 1 inch layer off top. Gently hollow out a hole about 1 1/2 inch wide and 2 inch deep. Tear removed cake in pieces and set aside.
In medium bowl, combine milk and pudding mix. Beat on low for 2 mins. Fold cake pieces and 13/4 cups of whipped topping in pudding. Fill hole with pudding mixture. Replace top of cake. Spread remaining whipped cream over top and sides of cake.

And the best part is it's all low fat!!!!!!! Enjoy

You can't go wrong with Angel Food Cake, with strawberries, peaches, raspberries, etc., with whipped low fat cream, as, Cool Whip, or topped with no-cal pudding, or even whipped no-cal whipped Jell-0. Great possibilities!!!

1 large store-bought angel food cake
1 cup white grape juice
1 box sugar-free peach flavored gelatin dessert
1 (16-ounce) bag frozen peaches, drained
1 (15-ounce) low-fat ricotta cheese
1 (12-ounce) non-dairy whipped topping
2 tablespoons rum extract
5 slices peaches (from bag of frozen peaches), for garnish


Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices.

Pineapple Angel Food Cake


INGREDIENTS
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
Serve with whipped topping

1/4 cup white sugar
3 teaspoons sugar twin sugar substitute or Splenda sugar substitute
6 egg whites
1/2 cup all-purpose flour
1 teaspoon cream of tartar
4 tablespoons vanilla extract
1/2 teaspoon baking powder


Preheat oven to 325 degrees.
In a medium bowl mix together flour and baking powder.
In a large bowl beat eggwhites until they become frothy.
Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
Add vanilla to the egg white mixture.
With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes





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