Angel Food Dessert With Whipped Topping Recipes

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16 ANGEL FOOD CAKE TOPPINGS



16 Angel Food Cake Toppings image

Here are 16 toppings to transform your angel food cake into an unforgettable dessert.

Provided by insanelygood

Categories     Toppings

Number Of Ingredients 16

Strawberries and Cream
Chocolate Ganache
Lemon Curd and Meringue
Bananas
Fresh Berries
Mocha Ganache
Caramel Macchiato
Cheesecake
French Toast
Ice Cream
Coconut and Greek Yogurt
Trifle
Nutella and Mascarpone
Buttercream
Pineapple Whip
Grilled Cake

Steps:

  • Pick and choose your favorite angel food cake toppings. Or combine a few of your favorites for the ultimate dessert!

Nutrition Facts :

ANGEL FOOD DESSERT WITH WHIPPED TOPPING



Angel Food Dessert With Whipped Topping image

This recipe was given to me by a friend and I made it for the first time last week. It was amazingly light but filling as angel food cake can be. Try experimenting with different flavored yogurts. The next time I make it, I think I'll use lemon!

Provided by Tamarametcalf19

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 11

1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
8 ounces strawberry yogurt (or your favorite flavor)
1 ounce instant vanilla pudding
2 cups whipped topping

Steps:

  • Cake:.
  • Heat oven to 375.
  • Beat egg whites and cream of tartar in a large bowl until foamy.
  • Add the granulated sugar 2 tablespoons at a time, adding vanilla, almond extract, and the salt with the last of the sugar.
  • Continue beating until it holds stiff peaks like a meringue. Don't under beat.
  • In another bowl, mix the flour and powdered sugar.
  • Sprinkle flour/sugar mixture 1/4 cups at a time over the meringue, folding gently just until mixture disappears.
  • Spread in an ungreased tube pan.
  • Bake 30-35min.
  • When done, tip cake upside down on a cup to cool. Loosen from pan and cut into pieces to your desired thickness.
  • Topping:.
  • Whisk together 8oz of yogurt with 1oz of instant vanilla pudding. Fold in 2 cups of whipped topping. Spread onto angel food slices.

Nutrition Facts : Calories 2848.8, Fat 32, SaturatedFat 19, Cholesterol 104.8, Sodium 1905.5, Carbohydrate 576.1, Fiber 2.3, Sugar 416, Protein 65.8

ANGEL FOOD DREAM



Angel Food Dream image

No one can resist a slice of this dreamy dessert. If you'd like a switch from the strawberry filling, try blackberries, blueberries or even peaches. And, when I serve this cake on a holiday, I've been known to put food coloring in the topping-green works well for Christmas or St. Patrick's Day.-Leah Carrell, Quitman, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8-10 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen sliced strawberries in syrup
1 prepared angel food cake (8 to 10 ounces)
1 carton (8 ounces) frozen whipped topping, thawed, divided
Fresh strawberries and mint, optional

Steps:

  • Drain strawberries, reserving 1/3 cup of syrup. Split cake horizontally into two layers; place bottom layer on a serving plate. Spoon strawberries over bottom layer; spread with 3-1/4 cups whipped topping. Replace top layer. Drizzle with reserved syrup. Garnish with remaining whipped topping, and strawberries and mint if desired.

Nutrition Facts :

ANGEL FOOD PUDDING CAKE / ANGEL LUSH WITH PINEAPPLE



Angel Food Pudding Cake / Angel Lush With Pineapple image

You can use any flavour pudding, fruit etc. I also use Mandarin oranges with shaved bits of chocolate. Delicious and easy dessert.

Provided by peachez

Categories     Dessert

Time 8h10m

Yield 1 cake

Number Of Ingredients 4

1 angel food cake, prepared
1 (5 1/8 ounce) box vanilla instant pudding mix
1 (20 ounce) can crushed pineapple, in it own juice, drained, reserving juice
1 (8 ounce) container whipped topping, thawed (I use Cool Whip )

Steps:

  • Slice cake into 3 rings, set aside.
  • Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
  • Chill for 8 hours.

Nutrition Facts : Calories 3035.8, Fat 56.4, SaturatedFat 34.1, Cholesterol 182.4, Sodium 5442.3, Carbohydrate 603.7, Fiber 5.7, Sugar 417.8, Protein 46.4

CHERRY ANGEL DESSERT



Cherry Angel Dessert image

This dessert is easy to decorate for the holidays, and it's perfect for family reunions.-Viorene Larson, Sious Falls, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 15 servings.

Number Of Ingredients 6

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 can (20 ounces) reduced-sugar cherry pie filling
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 0g sugar total.

STRAWBERRY ANGEL FOOD DESSERT



Strawberry Angel Food Dessert image

Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.

Provided by TABKAT

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 15m

Yield 18

Number Of Ingredients 6

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

Steps:

  • Crumble the cake into a 9x13 inch dish.
  • Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  • In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g

BLUEBERRY ANGEL DESSERT



Blueberry Angel Dessert image

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.

CLASSIC ANGEL FOOD CAKE (WITH 5 DESSERT OPTIONS)



Classic Angel Food Cake (With 5 Dessert Options) image

This recipe make a Classic Angel Food Cake plus 5 amazing desserts like Heavenly Bananas Foster Bread Pudding, Lemon Angel Torte, Frozen Berry Angel Shortcake, Chocolate Speckled Angel Cake, and Peach Melba Cupcakes. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup cake flour (not self rising)
1 1/4 cups granulated sugar
1/4 teaspoon salt
10 large egg whites, at room temperature (1 1/3-1 1/2 cups)
1 teaspoon cream of tartar
2 teaspoons vanilla extract

Steps:

  • Adjust oven rack to lowest position; heat oven to 350. You'll need a 10-inch tube pan with removable bottom. Line bottom with nonstick foil, cutting to fit around the tube; place into pan.
  • Whisk together cake flour, 1/4 cup sugar and the salt; transfer mixture to a sieve set over a small bowl.
  • In large bowl, beat the egg whites with electric mixer on medium speed 2 minutes until frothy and well blended. Add the cream of tartar; increase speed to medium-high and beat until soft peaks start to form, about 3 minutes. While still beating, add the remaining 1 cup sugar in a slow stream; continue to beat until whites are very thick and hold firm peaks when beaters are lifted, about 3 minutes. Beat in the vanilla.
  • Transfer mixture to a large, wide bowl. Sift 1/3 of the flour mixture over whites; fold in with a rubber spatula. Repeat twice with the remaining flour, folding in until incorporated. Scrape batter into pan and spread evenly. Run a knife through the batter to remove any air pockets.
  • Bake 35 minutes, or until top of cake springs back when pressed with fingertip or a skewer inserted into cake comes out clean. Immediately invert the pan onto a wire rack. Cool completely, upside down.
  • To loosen cake, run a knife around all sides of pan. Lift cake out of pan by tube. Loosen cake from bottom; invert to unmold.
  • Heavenly Bananas Foster Bread Pudding: 1/2 baked angel food cake cut into cubes (6 cups), 2 1/4 cups milk, 3 large eggs, 1/2 cup light brown sugar, 1/4 cup spiced rum, 2 teaspoons vanilla extract, 3 sliced 1/2-inch thick firm ripe bananas, confectioners' sugar for dusting, lowfat vanilla ice cream (optional). Heat oven to 350. Spread out angel food cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven. Whisk milk, eggs, sugar, rum and vanilla in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture. Heat oven to 350. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set. Let stand 15 minutes. Dust top with confectioners' sugar. Serve with small scoops of vanilla ice cream. Serves 8.
  • Lemon Angel Torte: Cake: 1/2 recipe angel food cake batter. Lemon Filling: 3/4 teaspoon unflavored gelatin, 1 tablespoon water, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/2 teaspoon grated lemon zest, 1/4 cup lemon juice, 1/3 cup each orange juice and water, 1/4 cup reduced fat sour cream, 1/2 cup sliced toasted almonds, confectioners' sugar for dusting. Cake: Line a 9x5x3-inch loaf pan with double thickness of nonstick foil extending 2-inches over ends of pan. Prepare batter adding 1 teaspoon almond extract and 1/2 teaspoon grated lemon zest instead of the vanilla extract in step 3. Bake 28 minutes, or until a skewer inserted into center comes out clean. Immediately invert the pan onto a wire rack. Cool completely. To loosen cake, run a knife around long sides of pan. Lift out of pan by foil ends and place in freezer with foil to firm up. Lemon Filling: Sprinkle gelatin over water in small cup to soften. In medium saucepan, whisk sugar and cornstarch until blended. Stir in lemon zest and juice, orange juice and water. Cook over medium heat, stirring constantly, until mixture comes to a gentle boil. Stir in gelatin. Boil 1 minute, stirring constantly, until it thickens. Transfer to a bowl; stir in sour cream. Cover surface of filling with plastic wrap; let cool to room temperature. To assemble torte using a serrated knife, cut cake lengthwise into three even layers. Place bottom layer on a serving plate; spread with 1/2 cup Lemon Filling. Top with a second layer; spread with another 1/2 cup filling. Place last layer on top, cut side down. Spread sides of torte with remaining filling. Press almonds around sides of torte. Refrigerate 1 hour. To serve dust top with confectioners' sugar. Using the back of a large knife, score the sugar into a diamond pattern, or sear the score lines by placing a 12-inch metal skewer over a stovetop burner until end is red hot. Use a kitchen towel to pick up skewer; singe diamond pattern into sugar. Serves 8.
  • Frozen Berry Angel Shortcake: Prepare angel food cake with these changes. Line the bottom of 9x3-inch springform pan with nonstick foil, then attach the sides of the pan. Substitute raspberry extract for the vanilla in step 3, and add 3 drops liquid red food color with the extract. Spread in prepared pan and bake as directed. Cool the cake completely, in pan, upside down on a wire rack. To loosen cake, run a thin bladed knife around sides of pan; remove pan sides. Invert cake and remove pan bottom. To assemble shortcake using a serrated knife, cut cake into 2 layers. Place bottom layer, cut side up, on pan bottom and spread with 1/3 cup strawberry topping. Spoon 3 cups slightly softened lowfat strawberry ice cream or frozen yogurt over topping. Spread another 1/3 cup strawberry topping over ice cream. Top with remaining cake layer, cut side down. Freeze at least 4 hours or overnight. (Once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks). To serve transfer frozen cake to a serving plate. Frost with 2 cups thawed lite whipped topping or lightly sweetened whipped cream. Decorate with strawberries or raspberries. Refrigerate 30 minutes to soften slightly before serving. Serves 12.
  • Chocolate Speckled Angel Cake: Prepare angel food with the changes. After adding flour in step 4, fold 2oz finely chopped bittersweet chocolate and 1 1/2 teaspoon grated orange zest into batter. Spread in prepared tube pan; bake as directed. Cool cake and remove from pan as directed. To serve place cake on a serving plate. In a 1-cup glass measure, combine 2oz chopped bittersweet chocolate, 4 teaspoons butter and 2 teaspoons light cornsyrup. Microwave on high 45-60 seconds until melted; whisk mixture until glaze is smooth. Let stand 1 hour or until glaze sets. If desired, garnish the top of the cake with 3.5oz chocolate bar (we used Lindt's intense orange dark chocolate with almond slivers) cut into small triangles. Arrange chocolate pieces in glazed or serve alongside cake. Serves 12.
  • Peach Melba Cupcakes: Prepare angel food with these changes. You'll need 24 jumbo paper cupcake liners. Double up the liners, 2 per cupcake, and arrange on a large baking sheet. After adding flour in step 4, spoon the batter into a gallon-size ziptop bag; seal bag and cut off a 1/2-inch corner. Pipe the batter into the liners, filling each almost to the top. Smooth tops with an offset spatula. Bake 20 minutes, or until pick inserted in centers come out clean. Cool on baking sheet on wire rack. Melba Sauce: puree in a blender 1 thawed 10oz package frozen raspberries in syrup. Scrape berry mixture through a fine-mesh sieve set over medium bowl to remove seeds; discard seeds. To assemble cupcakes you'll need 1 thawed 1-pound bag frozen sliced peaches (any thick slices should be cut into thinner slices). If desired, toss peaches with 1/4 cup sugar. Carefully peel back inner paper liner; remove cupcake. Slice off rounded top with a serrated knife; cut top into quarters. Place cupcake bottom back into outer paper liner and spoon some Melba Sauce over cut surface. Top with a dollop of whipped nondairy topping. Place 3-4 peach slices into whipped topping. Drizzle with more sauce; add another dollop of whipped topping. Stick cupcake top quarters into cream. Serves 12.

Nutrition Facts : Calories 138.9, Fat 0.1, Sodium 94.5, Carbohydrate 30.2, Fiber 0.2, Sugar 21.1, Protein 3.9

LEMON PUDDING FILLED ANGEL FOOD CAKE (3 INGREDIENTS)



Lemon Pudding Filled Angel Food Cake (3 Ingredients) image

Well, you can not get any easier than this recipe! 8) I have never made this one, but thought I should post it since it sounds swell! heh Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 10m

Yield 1 cake dessert

Number Of Ingredients 3

1 angel food cake
1 (12 ounce) can lemon pie filling
1 (12 ounce) container whipped topping

Steps:

  • Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling.
  • Spread can of pie filling in trench.
  • Place cake together again.
  • Spread whipped topping over entire cake--make sure you get the inside too.
  • Chill before serve.

Nutrition Facts : Calories 2456.9, Fat 81.8, SaturatedFat 50, Cholesterol 273.6, Sodium 3501.6, Carbohydrate 394.8, Fiber 1.2, Sugar 210.6, Protein 47.9

ANGEL FOOD DELIGHT



Angel Food Delight image

I found this in a magazine, I believe it was "Quick & Easy" while waiting for an appointment. Unfortunately, I do not remember what they called it so I have just called it Angel Food Delight. It sounded too easy to be true but it was wonderful. The original recipe said to chill for an hour but I found it took longer for the flavors to merge. I liked the adaptability of using different toppings. The recipe called for 2 cans of Pie Filling but I found 1 to be sufficient. However, use your own judgement. While the flavor is rich, it is not a heavy dessert and everyone has loved it.

Provided by Cloudtears

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

1 cup powdered sugar
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) package frozen whipped cream (thawed)
14 ounces angel food cake
2 (14 -16 ounce) cans pie filling (any flavor)

Steps:

  • Blend powdered sugar and cream cheese until smooth and creamy.
  • Cut Angel Food cake into 1 inch cubes.
  • Fold whipping cream and cake cubes into the cream cheese mixture.
  • Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
  • Cut into portions and spoon pie filling on top of each portion.
  • Serve.

Nutrition Facts : Calories 200.2, Fat 7.6, SaturatedFat 4.7, Cholesterol 23.8, Sodium 229.6, Carbohydrate 30.4, Fiber 0.1, Sugar 20.2, Protein 3.6

ANGEL TOFFEE DESSERT



Angel Toffee Dessert image

Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h37m

Yield 16

Number Of Ingredients 4

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)
1 container (8 ounces) Cool Whip frozen whipped topping, thawed

Steps:

  • Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
  • Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-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 until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
  • Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
  • Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

PEACHY ANGEL FOOD DESSERT



Peachy Angel Food Dessert image

I love angel food and serve it often to company. This way anyone, no matter what their diet, they can enjoy dessert!-Lois Walters, Beaconsfield, Iowa

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 5

1 prepared angel food cake (8 to 10 ounces)
2 envelopes whipped topping mix (Dream Whip)
6 ounces cream cheese, softened
1 cup confectioners' sugar
1 can (21 ounces) peach or cherry pie filling

Steps:

  • Tear cake into bite-size pieces; set aside. Prepare whipped topping according to package directions; set aside. , In a large bowl, beat cream cheese and confectioners' sugar; fold in whipped topping. Add cake pieces; stir gently to coat evenly. Spoon into a 13x9-in. dish. Top with pie filling. Chill until serving.

Nutrition Facts :

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STRAWBERRY ANGEL FOOD CAKE LAYERED LUSH - FEAST AND FARM
2020-05-27 Make the whipped cream. In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes.
From feastandfarm.com


ANGEL FOOD CAKE RECIPE WITH WHIPPED CREAM AND STRAWBERRIES
2020-06-29 Step 12 – Sprinkle a few tablespoons of powdered sugar on top to keep the cake nice and moist. Step 13 – Top your angel food cake with fresh whipped cream and strawberry topping (recipe below). I like to wait to add the strawberry topping until the cake is served so the syrup doesn’t make the cake messy looking.
From sugargeekshow.com


STRAWBERRY JELLO ANGEL FOOD CAKE COOL WHIP DESSERT : VIEW …
This cake is easy, and portions are generous yet low in calories. Angel food cake pieces are topped with sweetened cream cheese, whipped topping and strawberries in this chilled, layered dessert. Angel food cake is a best bet for weight watchers because it has no fat. It’s easy and makes a delicious dessert!
From lissasloves.com


EASY CELEBRATION STUFFED ANGEL FOOD CAKE - MUST LOVE HOME
2019-05-23 Place the removed cake pieces into a bowl and set aside. In a medium bowl, place 3/4 cup of blueberry filling. Fold 1-1/2 cups whipped topping into the blueberry filling into no white streaks remain. The mixture will be thick and fluffy. Fill …
From mustlovehome.com


ANGEL FOOD CAKE WITH PINEAPPLE WHIPPED CREAM - FOR THE FEAST
Slice the angel food cake into 3 layers. 2. Mix the pineapple and dry pudding mix together and gently fold in the cool whip. 3. Take the bottom layer of the cake and place on a plate or stand. 4. Spread the pineapple pudding mixture in between each layer. 5. Finish off the top layer with a layer of the pudding mixture.
From forthefeast.com


ANGEL FOOD CAKE TOPPINGS RECIPES - FOOD NEWS
A mix of whipped topping, lemon yogurt, and instant vanilla pudding is the perfect finishing touch for store-bought angel food cake. "This is so easy it …
From foodnewsnews.com


ANGEL FOOD DELIGHT
Preheat oven according to directions on cake mix. If using a 16 ounce can of fruit, add 1/2 cup water to fruit. In a large bowl, mash the fruit if sliced or whole. A potato masher or pastry blender works well. Add angel food cake mix to fruit. Stir just until blended.
From food.unl.edu


ANGEL FOOD CAKE WHIPPED TOPPING - RECIPES - PAGE 4 | COOKS.COM
Prepare cake mix, bake and cool following ... consistency. Meanwhile beat topping mix as directed on label, ... and remaining filling.Top with last layer. Frost top and sides with the whipped topping.Garnish (optional). Makes 12 servings. 229 calories per serving.
From cooks.com


LIGHT ANGEL FOOD CUPCAKES WITH STRAWBERRY WHIPPED TOPPING
2016-07-01 Line cupcake pan with liners. Prepare Angel Food Cake as instructed and fill the cups 3/4 way full. Bake at 375F for 12 to 18 minutes or until cupcakes are golden brown and tops feel dry. Let cool on a wire rack when done. Combine Cool Whip and yogurt while cupcakes are baking and let set in fridge until ready to top cooled cupcakes.
From thelovenerds.com


ANGEL FOOD CAKE RECIPE WITH STRAWBERRY TOPPING
2018-01-24 Place the sliced strawberries in a bowl and sprinkle with sugar. Use a spoon and toss to coat the berries. Allow sitting at room temperature for, at least, 30 minutes. The sugar will dissolve the berries will release some of its liquid. Serve the cake with a dollop of whipped cream and strawberries. clock.
From bsugarmama.com


ANGEL FOOD CAKE WITH PINEAPPLE WHIP - FAVORITE FAMILY RECIPES
2020-02-14 While cake is baking, whip heavy cream with electric mixer until peaks form. Add vanilla and sugar, then set aside. In a separate bowl, combine crushed pineapple with pudding powder. Stir well. Combine pineapple mixture with whipped cream using a large spoon or spatula until well mixed.
From favfamilyrecipes.com


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