Fat Free Orange Angel Cake With Toppings Recipes

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FAT-FREE ORANGE ANGEL CAKE WITH TOPPINGS



Fat-Free Orange Angel Cake with Toppings image

Each bite is light and refreshing-just like orange cotton candy! Enjoy as is or with your choice of toppings: a rich orange-brandy sauce or a light yogurt-fruit toss.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups orange juice
1 cup apricot preserves
2 tablespoons corn syrup
1 tablespoon lemon juice
3 tablespoons brandy or orange juice
2 containers (6 oz each) Yoplait® Original yogurt orange crème
4 cups cut-up fresh fruit

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 and orange juice 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 completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In 1-quart saucepan, heat preserves, corn syrup and lemon juice over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy.
  • In large bowl, gently mix yogurt and fruit until coated. Serve cake with sauce or fruit mixture.

Nutrition Facts : Calories 290, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 45 g, TransFat 0 g

ORANGE-COCONUT ANGEL FOOD CAKE



Orange-Coconut Angel Food Cake image

Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. -Betty Kinser, Elizabethton, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1-3/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 tablespoon grated orange zest
1-1/4 cups sweetened shredded coconut, divided
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

Steps:

  • In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE ANGEL FOOD CAKE DESSERT



Orange Angel Food Cake Dessert image

With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 10

1 package (16 ounces) angel food cake mix
1 package (.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold water
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon orange extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 small navel orange, halved and sliced
1/2 cup sliced almonds, toasted

Steps:

  • Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 5g protein.

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

ORANGE-COCONUT ANGEL FOOD CAKE



Orange-Coconut Angel Food Cake image

This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much-needed flavor to the cake. This makes a great summer treat that is very easy to assemble.

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 9

1 (16 ounce) package angel food cake mix (or homemade angel food cake)
1 cup water
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 (3 1/2 ounce) package French vanilla instant pudding
1 1/4 cups skim milk
1 tablespoon grated orange rind
2 cups sweetened flaked coconut, divided
3 1/4 cups frozen whipped topping (can be fat free)

Steps:

  • Preheat oven to 350°.
  • Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
  • Fold in 1 teaspoon of the orange extract.
  • Pour into 10-inch ungreased tube pan and spread evenly.
  • Break air pockets by cutting through the batter with a knife.
  • Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
  • Remove cake from oven; invert pan and let cake cool completely up side down in pan.
  • Loosen cake from sides of pan using a long spatula; remove from pan.
  • Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
  • In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
  • Stir in remaining 1 teaspoon orange extract and orange rind.
  • Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
  • Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
  • Repeat with remaining cake layers, ending with top cake layer.
  • Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
  • Store loosely covered in refrigerator until served.
  • **Recipe can be revised according to package directions of cake mix and pudding**.

Nutrition Facts : Calories 283.2, Fat 9.4, SaturatedFat 8.1, Cholesterol 0.4, Sodium 393.3, Carbohydrate 46.5, Fiber 0.8, Sugar 31.2, Protein 4.4

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