Best 7 Light Layered Angel Food Dessert Low Fat Recipes

PINEAPPLE ANGELFOOD CAKE (LOW FAT)

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with vegetable oil spray. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. Pour batter into prepared 9 by 13 inch pan. Bake at 350 degrees for 25 minutes or until golden brown. Let cool. Serve with whipped topping

STRAWBERRY ANGEL FOOD DESSERT

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.

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

LIGHT LAYERED ANGEL FOOD DESSERT (LOW-FAT)

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!

LAYERED ANGEL FOOD AND STRAWBERRY DESSERT

Steps:

• Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
• In a medium bowl, mix together cream cheese and powdered sugar.
• Fold in whipped topping.
• Spread over chunks of angel food cake to form 2nd layer.
• In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
• Dissolve cornstarch in remaining water; stir into gelatin mixture.
• Cook over medium heat until thickened.
• Stir in strawberries to coat all slices; cool.
• Spread on top of cream layer.
• Chill until served.

LOW-FAT CHOCOLATE RASPBERRY TRIFLE

Steps:

• Make pudding according to package directions, using skim milk, and set aside.
• Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
• Cut or tear angel food cake into 2 inch chunks.
• Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
• Top with 1/3 of remaining raspberries.
• Spoon 1/3 of whipped topping onto raspberries and cake.
• Repeat layers two more times.
• Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
• Garnish with dollop of pudding and reserved raspberries.
• Refrigerate 4 hours for best flavor.

NO COOK ICING

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.