Pineapple Angel Food Cake – Two Ingredients

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I saw this recipe on Sew Many Ways and thought it would work out well as a low-fat, low-calorie recipe.  This is an easy two-ingredient cake that is delicious plain at only 166 calories per serving.  It can also be enhanced by the addition of whipped topping, fruit, sauce, etc.  This makes a large 12-serving, 9×13-inch cake.

http://sewmanyways.blogspot.com/2012/08/pineapple-angel-food-cake-recipe2.html

PINEAPPLE ANGEL FOOD CAKE

  • 16 oz. box of Angel Food Cake mix (Betty Crocker)
  • 20 oz. can of crushed pineapple in juice

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Preheat oven @ 350 degrees F
Grease a 9×13 inch baking pan

In a large bowl, place the cake mix and crushed pineapple with juice.  Do not add any water specified on the package.
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Stir mixture to blend – it will foam up.

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Pour into greased pan and bake @ 350 degrees F for 20-25 minutes until top is dark golden brown.

Cool in the pan on a wire rack.

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Cut into 12 servings with a serrated knife or use two forks to pull apart pieces.

Can be served plain or is extra good with a dab of whipped topping and a little pineapple ice-cream topping.
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Based on 12 servings, the plain cake is 166 calories.  Two tablespoons of light whipped topping and one teaspoon of pineapple topping adds 38 calories for a total of 204.  Not bad for a really delicious dessert.

Pumpkin Angel Food Cake and Topping

I first made this dessert from a magazine clipping in 2002.  I changed a few things and used four 7-½ inch loaf pans to make the cake so it would be easy to freeze some of the cakes for later use.  My husband and daughter loved this dessert.

PUMPKIN ANGEL FOOD CAKE AND TOPPING


1 cup canned pumpkin (not pumpkin pie filling)
1 tsp. vanilla
½ tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. ginger

16 oz box of Betty Crocker One-Step Angel Food Cake Mix


Preheat oven to 350 degrees F

In a small bowl, whisk together the pumpkin, vanilla, cinnamon, nutmeg and ginger.

In the large bowl of an electric mixer, beat the angel food cake mix with the amount of water and according to the directions specified on the back of the box

By hand, fold 1/3 of the pumpkin mixture into the cake batter and then the remaining mixture 1/3 at a time.

Spoon into ungreased tube pan or loaf pans.

Bake in a preheated 350 degree F oven according to the directions on the cake mix box.  I used four 7-½ inch loaf pans and baked for 30 minutes.

Place loaf pans on side on a rack to cool completely for about one hour.

Using a knife, loosen sides of cake from pans and pull up gently from the bottom to remove cakes from pans.

PUMPKIN CREAM TOPPING
5 oz. low-fat cream cheese
½ cup canned pumpkin (not pumpkin pie filling)
½ cup granulated sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
2 cups reduced fat frozen whipped topping, thawed

Combine cream cheese, pumpkin and sugar, beat in spices and flavorings.  A food processor is good for this.  Place pumpkin mixture in a medium bowl and fold in thawed whipped topping.

Cover and refrigerate until ready to serve.
Yield:  15 servings

According to my DietPower software:
15 servings of cake without topping = approx. 125 calories per serving
15 servings of cake with 3 Tblsp. topping = approx. 225 calories per serving

The cake and/or topping can be placed in freezer containers and frozen with good results.  Nice to have a quick dessert ready in the freezer.

A good way to use for leftover cake:

PUMPKIN APPLE TRIFLE

In a small skillet, melt 1 Tblsp. Butter and add 2 cups of apple slices.  Cook for 5 minutes, then add 1 Tblsp. Brown sugar, ¼ tsp. cinnamon and 1/8 tsp. nutmeg and cook and stir for another 5 minutes.  Let cool.


Break a slice of Pumpkin Angel Food Cake into cubes and place in a dessert dish.  Sprinkle 1 teaspoon of Apple Jack, brandy or orange juice over the cake.  Spoon 1/6 of the apple mixture on top.  Add 2 Tblsp. of whipped topping and a pecan half on top of the apples.  Repeat for 6 servings.  Serve at room temperature or chilled.

Warm Chicken Salad with Cantaloupe

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

This recipe is adapted from one in a favorite cookbook, Elsah Landing (Grafton, Illinois).  Their recipes are from their restaurant menu, so attention is paid to making the dish look pretty.

WARM CHICKEN SALAD WITH CANTALOUPE

  • ½ cup mushrooms, sliced
  • 2 cups cooked, shredded chicken breast, warm
  • 3 green onions with tops, diced
  •  8 Kalamata olives, pitted and sliced
  • 1/4 cup light mayonnaise (Hellman’s Olive Oil)
  • 1/2 Tblsp. soy or teriyaki sauce
  • ½  tsp Greek seasoning
  • ¼ tsp pepper
  • 1 ripe cantaloupe melon
  • Leaf lettuce – 4 pieces

Spray a small non-stick skillet and saute mushrooms until tender, drain.  Place mushrooms in a medium bowl, Add chicken, onions and olives.

In a small bowl, whisk together the mayonnaise, soy/teriyaki sauce, Greek seasoning and pepper.  Gently fold the dressing into the chicken mixture.

Cut chilled melon into rounds, remove seeds/rind.  Place lettuce leaf on each plate.  Put melon round on top and fill center with warm chicken salad.

4 servings

It’s really great to take a bite of cold melon along with some of the warm chicken salad.

Nutritional count according to my Diet Power software:  169 calories, 6.8 g fat, 12.7 g carb, 1.3 g fiber
Weight Watchers PointsPlus:  4

To round off the meal, we had Toffee Angel Food Dessert – 5 Weight Watchers PointsPlus.