Light Fluffy Angel Icing Fat Free Recipes

NO COOK ICING

No Cook Icing image

Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.

Provided by Debi

Categories Desserts Frostings and Icings White

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup white sugar
1 egg white
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
½ cup boiling water

Steps:

In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g

ANGEL ICING

Angel Icing image

A cooked meringue style icing.

Provided by Carol

Categories Desserts Frostings and Icings White

Yield 12

Number Of Ingredients 7

Ingredients

2 egg whites
¾ cup white sugar
⅓ cup corn syrup
2 tablespoons water
¼ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract

Steps:

Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.2 g, Protein 0.6 g, Sodium 58 mg, Sugar 12.6 g

LIGHT LAYERED ANGEL FOOD DESSERT (LOW-FAT)

Light Layered Angel Food Dessert (Low-Fat) image

Light, luscious and perfect for a hot summer evening. This dessert combines layers of store-bought angel food cake, 2 kinds of fruit, fluffy pudding and Cool Whip. Instead of strawberries, you could substitute whatever fruit is bursting with summer ripeness, such as peaches or blueberries. This dessert can be layered in a 9" baking dish, or for a nicer presentation, use a tall-sided trifle bowl. An added bonus is that this is a very low-fat dessert.

Provided by CookinDiva

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 angel food cake, store-bought
1 (10 ounce) container frozen sweetened strawberries
1 tablespoon balsamic vinegar (could substitute brandy)
1 (20 ounce) can crushed pineapple, in juice
1 (3 ounce) package instant vanilla pudding
8 ounces Cool Whip Lite

Steps:

Get your three main ingredients prepared and then it's just a matter of assembly.
First, thaw strawberries. Mash up any large chunks; mix in balsamic vinegar. You'll be dividing this for TWO layers. Set aside.
Second, cut angel food cake into slices no more than 1" thick. You'll be dividing this for THREE layers, so try to get 18 slices.
Third, just before assembly, mix UNdrained pineapple, dry pudding mix and 1/2 the thawed Cool Whip. You'll be dividing this for TWO layers. It will start to firm up as it sits, so you'll want to do your assembly as soon as this mixture is ready.
Assembly: I use a 9" square glass baking dish. Arrange angel food slices, pineapple/pudding mix, strawberries. Repeat those three layers so now you have six layers. The next layer will be angel food cake. The top layer will be the remaining Cool Whip. Feel free to garnish with some fresh fruit.
Chill in refrigerator several hours in order for the cake to absorb the moisture and flavor.
If you have a clear glass trifle bowl, this dessert will be as delightful to look at as it is to eat!

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