Delicious Angel Food Dessert Recipes

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DELICIOUS ANGEL FOOD DESSERT



Delicious Angel Food Dessert image

"This is one of my favorite desserts," confirms Jessie Bradley of Bella Vista, Arkansas. "I took it to a family reunion, and everyone loved it!"

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 7

2 cans (20 ounces each) unsweetened crushed pineapple, drained
4 medium firm bananas, sliced
1 loaf-shaped angel food cake (10-1/2 ounces), cut into 1-inch cubes
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/3 cup chopped pecans, toasted

Steps:

  • Place the pineapple in a large bowl; gently fold in bananas. Place cake cubes in a 13x9-in. dish. Spoon fruit over cake. , In another large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 210 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 291mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

ANGEL FOOD CAKE DESSERT



Angel Food Cake Dessert image

Make and share this Angel Food Cake Dessert recipe from Food.com.

Provided by KC_hockey_chick

Categories     Dessert

Time 15m

Yield 15 slices

Number Of Ingredients 10

1 (10 inch) angel food cake
1/3 ounce strawberry Jell-O gelatin dessert
3/4 cup boiling water
1/2 cup cold water
1 1/2 cups cold skim milk
1 1/2 ounces vanilla instant pudding mix
1 teaspoon rum extract
2 (8 ounce) containers frozen whipped topping
1/2 cup sliced almonds, toasted (optional)
strawberry, sliced

Steps:

  • Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish.
  • With a meat fork, poke holes about 2 inches apart into cake.
  • Prepare Jello; slowly pour gelatin over cake; refrigerate.
  • In a bowl, whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set.
  • Fold in whipped topping; spread over cake.
  • Garnish with Strawberries and almonds (optional).
  • Cover and Refridgerate until ready to serve.

Nutrition Facts : Calories 223, Fat 7.9, SaturatedFat 6.7, Cholesterol 0.5, Sodium 268.5, Carbohydrate 35, Fiber 0.1, Sugar 22.4, Protein 3.8

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

LEMON ANGEL FOOD DESSERT



Lemon Angel Food Dessert image

Make and share this Lemon Angel Food Dessert recipe from Food.com.

Provided by Darlene10

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 6

1 baked 10 inch angel food cake
6 eggs, separated
1 1/4 cups white sugar, divided
3/4 cup lemon juice
1 tablespoon unflavored gelatin
1/4 cup water

Steps:

  • Bake angel food cake as per directions.
  • Trim off the crusts and break into bite size pieces.
  • Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
  • Cook in double boiler until thickened (coats spoon).
  • Remove from heat and add 1 tbsp.
  • unflavored gelatin softened in 1/4 cup of water to mixture and cool.
  • Beat 6 egg whites till stiff and add 1/2 cup sugar.
  • Fold whites into egg yolk mixture.
  • Arrange 1/3 of cake pieces loosely in bottom of tube pan.
  • Pour 1/3 of lemon custard mixture over cake.
  • Continue until there are 3 layers ending with the custard mixture.
  • Refrigerate overnight.
  • Loosen and remove from pan.
  • Frost with whipped cream.
  • An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.

ANGEL FOOD DELIGHT



Angel Food Delight image

For a show-stopping ending to the meal, the delicious cake only needs four ingredients. It's so simple to make ahead of time, but it looks like I spent hours fussing.-Beth Stephas, Eagle Grove, Iowa

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 4

1 carton (8 ounces) frozen whipped topping, thawed
1 jar (16 ounces) chocolate fudge sauce
1 prepared angel food cake (8 to 10 ounces)
3/4 cup English toffee bits

Steps:

  • In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

Nutrition Facts :

ANGEL FOOD CAKE III



Angel Food Cake III image

Classic angel food cake, light and tastes great by itself!

Provided by Krissyp

Categories     Desserts     Cakes     White Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

1 cup cake flour
1 ½ cups white sugar
12 egg whites
1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
  • In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
  • Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 29.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 4 g, Sodium 131 mg, Sugar 21.7 g

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