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Raspberry Angel Food Cake




  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.

Serves 16.

Nutritional Analysis: One serving equals: 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat

Diabetic Exchange: 1 starch


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