Angel food cake is probably one of the healthiest desserts you can get. It is low in calories and sugar, and it has no fat! How can you go wrong with that?
For this cake, I used a Betty Crocker recipe (which can be found here), but I'm sure any old type of angel food cake will do. If you don't feel like making one from scratch, Hy-Vee makes an excellent version and it is cheap too.
I like pineapple with my angel food cake. Unfortunately pineapples aren't exactly in season in Iowa right now, but canned works fine.
Pineapples have no cholesterol, and negligible amounts of fat and sodium. They deliver rich amounts of Vitamin C, which is a powerful antioxidant that protects the immune system and macular degeneration (vision loss).
So enjoy this nutritious dessert. It's worth it!
Ingredients:
- 1/2 fresh pineapple or two cups canned (diced)
- 1/4 brown sugar (or brown sugar substitute)
- 2 TB dark rum
- 2 TB Chambord
- 1/2 TB lemon juice
- Raspberries (optional)
- Whipped topping (optional)
Directions:- Combine all ingredients in a small pan.
- Cook on medium high for about ten minutes until the pineapple is cooked thoroughly and the mixture thickens slightly.
- Once the cake has cooled, spread the mixture on top of the cake.
- Serve with fresh raspberries and whipped topping.
Serves 16
Nutritional Information (cake plus pineapple topping)
Calories: 167.3
Fat: 0.1g
Cholesterol: 0
Sodium: 61.5
Potassium: 29.8
Carbs: 37.6
Fiber: 0.2
Protein: 0.1
Vitamin C: 4.5%
Iron: 4%
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