Today Canada is celebrating it’s birthday and on Wednesday we’ll be celebrating Independence Day. Holidays are always one of the hardest times to stick to your healthy eating plan, and to not overdo it on fried foods and sweets.
Just because you want to indulge a little doesn’t mean you can’t do it in a healthy way — so today I want to share one of my favorite recipes with you. It’s a yummy treat my family serves up every July 4th, and it’s featured in my upcoming cookbook.
Summer Holiday Angel Food Cake
Cake Ingredients: 1 1/2 cups egg whites 1 1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1/4 cup Splenda Sugar Blend for Baking 1/2 cup light corn syrup 1 cup sifted cake flour 1/4 cup cornstarch 3/4 cup Splenda Sugar Blend for Baking
Low-Fat Whipped Cream Ingredients: 1 – 5oz can evaporated milk 2 tbsp cold water 1 tsp unflavored gelatin 2 tbsp sugar 3 tbsp corn or saff oil Topping Ingredients: 1 pint raspberries 1 pint blueberries
Cake Directions: 1. Preheat oven to 350° F. 2. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla extract. Using an electric mixer beat at high speed until soft peaks form. Gradually add 1/4 cup Splenda Sugar Blend for Baking and light corn syrup. 3. Sift flour and cornstarch 2 times into another large mixing bowl. Add 3/4 cup Splenda Sugar Blend for Baking to flour mixture, stirring until blended. 4. Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture. 5. Pour batter into an ungreased 10-inch spring-form pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles. 6. Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched. Cool cake in the pan for 30 ! to 40 minutes before removing.
Whipped Cream Directions: 1. Chill the milk to a cold enough temperature to whip by pouring it into a shallow bowl, and place in freezer until you see crystals begin to form around the edges.
2. While the milk is chilling, combine the gelatin and water in a dish, without stirring. Place the dish in a small saucepan containing hot water and let stand until the gelatin dissolves — about 5 minutes. Remove from hot water, stir the gelatin and allow to cool. 3. Beat the milk in a medium size bowl until stiff peaks form. Gradually add the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks form again. Cover and place in freezer for 10 minutes, then transfer to refrigerator. The mixture will become very stiff. Stir before using to soften.
Assemble: 1. Place cake on serving tray. 2. Spread whipped cream across top, and sides if desired. 3. Across top of cake, starting from left edge, put down two rows of blueberries, followed by two rows of raspberries. Skip a row, leaving whipped cream exposed and repeat. For a Canada Day cake skip the blueberries, or serve them on the side for a delicious and healthy treat. Angel Food cake is lower in fat than most regular sweet desserts, and by adding some fresh delicious berries you’re also getting an antioxidant boost. Just remember not to go back for seconds!