Cherry Angel Food Low Fat Recipes

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CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

This soft, fluffy, homemade cherry angel food cake boasts a pink color from the maraschino cherries. It's a low fat cake recipe perfect for indulging in a guilt-free dessert.

Provided by Julie Clark

Categories     Dessert

Time 1h

Number Of Ingredients 11

1 1/2 cups white sugar
1 cup cake flour
1 1/2 cups egg whites ((11-12 eggs))
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon almond flavoring
2/3 cup chopped maraschino cherries ((drained well, but reserve the juice))
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup maraschino cherry juice
1/2 teaspoon almond extract

Steps:

  • Preheat the oven to 325 degrees.
  • Sift together 3/4 cup of sugar and the flour three times. Set it aside.
  • In a clean, grease-free bowl, beat the egg whites until they are frothy .
  • Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
  • Add the remaining sugar, three tablespoons at a time, beating well after each addition.
  • Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring and drained cherries.
  • Spoon the batter into an ungreased angel food cake tube pan.
  • Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
  • Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth.
  • Drizzle the glaze over the cake.
  • Store the cake in an airtight container.

Nutrition Facts : Calories 250 kcal, Carbohydrate 53 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 165 mg, Sugar 45 g, ServingSize 1 serving

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

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.

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.

LOW-FAT MOCHA ANGEL CAKE



Low-Fat Mocha Angel Cake image

Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold coffee
1 tablespoon unsweetened baking cocoa
Betty Crocker™ chocolate candy sprinkles
1 envelope whipped topping mix (from 2.8-oz package)
1/2 cup cold fat-free (skim) milk
1 1/2 teaspoons vanilla
2 tablespoons powdered sugar
2 teaspoons unsweetened baking cocoa

Steps:

  • Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
  • Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
  • Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
  • Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

The traditional angel food cake with a new twist - cherries!

Provided by Traci Poole

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

1 cup sifted cake flour
1 cup egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
1 ¼ cups white sugar
¾ teaspoon vanilla extract
¼ teaspoon almond extract
⅓ cup maraschino cherries, drained and sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
  • In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
  • Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g

CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

Not only is this cake very light, but it rises nice and high, and it's not too sweet. Pretty dots of maraschino cherry inside make the cake so festive. -Estelle Hardin, Washington, UT

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

1-3/4 cups egg whites (about 13 large)
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1-1/2 cups plus 2 tablespoons sugar, divided
1/2 cup coarsely chopped maraschino cherries (about 30), well drained
3/4 cup reduced-fat whipped topping

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

Nutrition Facts : Calories 186 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.

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 @MakeItYours

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.

CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING



Cherry Angel Food Cake & Cherry Fluff Frosting image

Make and share this Cherry Angel Food Cake & Cherry Fluff Frosting recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 48m

Yield 16 serving(s)

Number Of Ingredients 10

16 ounces angel food cake mix
1 (10 ounce) jar maraschino cherries
water, to add to cherry liquid
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
1 tablespoon reserved cherry juice
1 large egg white
3/4 cup marshmallow cream (1/2 of 7 oz jar)
1/2 cup chopped maraschino cherry (optional)

Steps:

  • Place a rack in center of oven.
  • Preheat oven to 325°F.
  • Set aside an ungreased tube pan.
  • Dump angel food cake mix in large mixing bowl.
  • Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
  • To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
  • Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
  • Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
  • Pour batter into pan.smoothing top with rubber spatula.
  • Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
  • Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
  • Remove from bottle and run a long knife around sides of cake.
  • Invert onto cooling rack and then invert onto serving platter.
  • Prepare cherry fluff frosting.
  • Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
  • Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
  • Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
  • Spread frosting over top and halfway down sides of angel food cake and serve immediately.
  • We usually don't have any leftovers, so I am not sure how well this stores.

Nutrition Facts : Calories 183.4, Fat 0.2, Sodium 151.3, Carbohydrate 43.2, Fiber 0.7, Sugar 27.6, Protein 2.9

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