Angel food cake
Here are some great add ins I have found that to give Angel food cake some zip.
and
1/12th of the cake with these add ins is 3 POINTS
I use a basic Betty Crocker 1 step Angel food cake mix to start.
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Fruity Angel food cake
1 (20 oz) can of crushed pineapple
or
1 can of any Lite fruit pie filling
Simply put the cake mix in your mixing bowl dump in the fruit, blend til smooth and bake according to package direction. With the fruit there is no need for water to be added to the mix.
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Pumpkin Angel food cake
One small can of pumpkin (15oz)
1 TBSP pumpkin pie spice
half the water instructed on the box
Mix the pumpkin with half the water and the pumpkin pie spice. add cake mix and blend. Add remaining water, mix well but be careful not to over beat. Bake according to package directions. Top with lite cool whip...
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Lemon Angel food cake
2 TBSP Lemon juice
few drops yellow food coloring (optional)
1 tsp grated lemon peel
Mix the cake as directed on package EXCEPT combined the lemon juice and food coloring with only enough water to equal the amount water required by the mix. Add the grated lemon peel (you can use more lemon peel for a tangier taste if you like) blend well and bake according to package directions.
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MORE VARIATIONS ON ANGEL FOOD CAKE FROM THE WW 100+ MESSAGE BOARD
Lemon Angel Food Cake – 1C. plus 3T water, 2T lemon juice and 2 tsp. grated lemon peel.
Orange Citrus Cake – 1 and 1/4 cup water and 2 tsp. grated orange peel.
Cherry Angel Food Cake – 1 can (20 oz.) light cherry pie filling.
Black Forest Angel – Add 1/2 cup cocoa to Cherry version.
Cotton Candy Angel Food Cake – 1 small pkg (3.4 oz.) sugar free gelatin, any flavor, plus 1 and 1/4 cup water.
Margarita Angel Cake – 1 cup plus 2T water, 2T fresh lime juice and 1 and 1/2 tsps. grated lime rind.
Pineapple Angel Cake – 1 can (20 oz.) crushed pineapple in juice.
Pina Colada Angel Cake – add 1T coconut extract and 1T rum extract to pineapple cake above.
Pumpkin Angel Cake – 1 can (15 oz.) pumpkin, 3/4C water, 1T vanilla and 1T pumpkin pie spice (if no pumpkin spice, see spice combo below and use that.)
Spiced Angel Food Cake – 1 and 1/4 cup water, 1 and 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg and 1/4 tsp. cloves.
chocolate -- add 1/2 cup cocoa powder to mix and plus 1 and 1/4 cup water.
still bakes the same
you can also do these as cup cakes bake at 375 for 20 minutes..... makes 36 per batch... 1 point each
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Diet coke cake variations
18 1/4 ounces cake mix -- any flavor(1 box)
10 ounces diet soda -- any flavor
2 egg whites -- slightly beaten,
optional but cake stays together better and is fluffier.
Mix the dry cake mix, the diet soda, and the egg whites until well blended.
Pour into a 9 X 13 sprayed pan or prepared cupcake tins.
Bake according to the directions on cake mix box
Here are popular combos:
- spice cake mix w/ diet orange
- Banana cake mix w/ diet root beer
- lemon cake mix w/ diet 7-up
- Chocolate cake w/ Diet coke
- Lemon cake w/ Diet ginger ale
- orange cake w/diet Mountain Dew
- cherry chip cake w/ A& W diet Cream
- Lemon cake w/ Diet Lemon lime
- angel w/ Diet Orange
- White w/ Diet Orange
- yellow cake w/ Diet orange
- white cake w/ Diet Peach
- spice cake w/ diet lemon-lime
- White w/ diet ginger ale
- chocolate cake w/ Diet cherry coke
- devils food w/ diet vanilla coke
- chocolate cake w/ rootbeer
- marble cake w/ diet cream soda
- lemon with tangerine diet rite
- white cake mix w/ diet sprite
- Red Velvet w/ Diet Cherry Vanilla Dr Pepper
- Banana cake w/ diet root beer
- Pineapple cake w/ diet Squirt
- orange cake /diet Mountain Dew
- cherry chip cake / A& W diet Cream soda
- diet lemon + lemon;
- angel or yellow cake/orange diet pop
- diet peach with white cake
- spice cake/ diet lemon-lime pop
- diet ginger ale + white
- diet cherry sodas in chocolate cake
- Diet cola + devils food or chocolate mix
- diet vanilla coke in chocolate cake
- devils food cake with diet Vanilla coke
- diet root beer with chocolate cake
- diet cherry coke with chocolate cake
- marble cake + diet cream soda
Crustless pumpkin pie
1 can pumpkin - 15 oz
1 can evaporated skim milk - 12 oz
3/4 c egg substitute OR 3 egg whites
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 c splenda (or to taste)
cinnamon - if desired
Combine all ingredients and beat until smooth. Pour into 9" sprayed pie
pan and bake for 15 min at 400, then 45 min at 325 or until knife inserted
in center comes out clean. Can add fat free cool whip on top.
1 pt. = 1/8 pie
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Ice Cream Sandwiches
From Rhonda, who saw this recepie in (May) Shape Mag.
1/3 cup Grape-Nuts cereal
2 tablespoons mini chocolate chips
1 cup softened nonfat ice cream (your favorite flavor)
4 graham crackers broken into 8 squares
In a small bowl, combine Grape-nuts cereal and chocolate chips: set aside.
Spread ice cream over four graham cracker squares; top with remaining
squares. Roll sides in Grape-Nuts mixture; freeze.
Serves 2 each 3 POINTS
Nutrition Score per serving (4 squares): 175 cal, 21% fat (4g; 1g sat), 68% carbs, 11% protien, 6g fiber.
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LEMON CRUNCH BARS
From Terri aka/ munchkin
1 (8-ounce) can Pillsbury Reduced Fat Crescent Rolls
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package Jello sugar-free lemon gelatin
1 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 teaspoon coconut extract
1 (8-ounce) package Philadelphia fat-free cream cheese
1 1/2 cups raisins
1/4 cup (1 ounce) chopped pecans
1/4 cup flaked coconut
Preheat oven to 425 degrees. Spray a 9-by-13-inch rimmed cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake for 6 to 8 minutes or until light golden brown. Place cookie sheet on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat for 6 to 8 minutes or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add coconut extract and cream cheese. Mix well using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.
Each serving equals:
2 bars only 3 POINTS
HE: 1 fruit, 2/3 Bread, 1/3 Protein, 1/3 Fat, 1/4 Skim Milk, 15 Optional Calories
189 Calories, 5 gm Fat, 7 gm Protein, 29 gm Carbohydrate, 355 mg Sodium, 80 mg Calcium, 1 gm fiber
DIABETIC: 1 Fruit, 1 Starch/Carbohydrate, 1 Fat
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PAUL'S FAVORITE YOGURT PIE
8oz FAT FREE COOL WHIP -- 2
2/8OZ FAT FREE/SUGAR FREE YOGURT -- 4
1 GRAHM CRACKER READY CRUST -- 40
whip yogurt and cool whip together. dump into ready crust smooth into entire crust freeze 3 hours. let thaw 15 minutes before cutting.
1/8 slice of pie 5.5 POINTS
take away the crust your looking at 1 point per 1/8!
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DOUBLE LAYER PUMPKIN PIE
4oz ff cream cheese softened
1cup + 1T cold skim milk
1T sugar
1 8oz tub ff cool whip thawed
1 gram cracker crust
1 16oz can pumpkin
2 small pkg sf ff vanilla instant pudding
1t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
mix cream cheese, milk, and sugar with wire whisk until smooth. gently stir in 1 1/2cups whipped topping. spread in bottom of crust. in second bowl stir pumpkin, pudding mix and spices into remaining milk. beat with wire whisk until well blended. mixture will be thick. spread over cream cheese layer. refrigerate 4 hours. serves 8.
8 pts per serve
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