Raspberry Angel Food Cake

Yield: 16 servings

Ingredients

• 10 egg whites
• 1 1/4 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup granulated sugar
• 1 cup cake flour
• 2 cups fresh raspberries

Instructions

1. In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally.
2. Sift flour over beaten egg whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed.
3. Pour into an ungreased 10 inch tube pan pan.
4. Bake at 325 degrees F for 40 to 45 minutes or until lightly browned and entire top appears dry.
5. Immediately invert cake pan; cool completely, about 1 hour.

Nutrition

Per serving: 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat

Diabetic Exchange: 1 starch