Best Light Layered Angel Food Dessert Low Fat Recipes

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CHERRY ANGEL FOOD (LOW FAT )



Cherry Angel Food (Low Fat ) image

Make and share this Cherry Angel Food (Low Fat ) recipe from Food.com.

Provided by BeckyD in Tennessee

Categories     Dessert

Time 5m

Yield 12 serving(s)

Number Of Ingredients 2

16 ounces betty crocker angel food cake mix
1 (20 ounce) can sugar free cherry pie filling

Steps:

  • Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand.
  • Pour into ungreased pan or cupcake tins.
  • Follow baking directions on the box.

LOW-FAT CHERRY-ALMOND ANGEL CAKE



Low-Fat Cherry-Almond Angel Cake image

Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries, well drained
2 tablespoons butter or margarine, melted
2 cups powdered sugar
2 to 2 1/2 tablespoons maraschino cherry juice

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • 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 until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups Cool Whip lite frozen whipped topping, thawed

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • 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 until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
  • Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

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