Angel Food Puffs Ww Recipes

WEIGHT WATCHER'S BUTTERFINGER DESSERT

Steps:

• Spray a 9 x 13″ pan with cooking spray.
• Tear angel food cake into bite size pieces.
• Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
• Crush candy bars.
• Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
• Serving size: 3/4 cup.

PINA COLADA ANGEL FOOD CAKE - WW POINTS = 5

Steps:

• Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
• Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
• Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
• Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
• To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.

WW ANGEL FOOD BARS

Steps:

• Mix together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes.
• Good with a little fat-free whipped topping.

WW RED VELVET ANGEL FOOD CAKE

Steps:

• Preheat oven to 350ºF.
• In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
• In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
• Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
• Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
• Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
• Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
• When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.

WEIGHT WATCHERS ANGEL FOOD TRIFLE

Steps:

• Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
• Arrange half the cake cubes in the bottom of a medium-size glass bowl.
• Top with 1 cup of the berries.
• Top with 1 1/2 cup of the cheese-yogurt mixture.
• Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
• Decorate with the remaining 1/4 cup berries.
• Top each serving with 1 T whipped topping.
• This makes six servings at 5 points each per serving.

ANGEL FOOD PUFFS - WW

Steps:

• Preheat oven to 350.
• Combine first 3 ingredients in a large bowl.
• Beat with a mixer at medium speed until smooth.
• Drop batter by heaping tablespoon onto baking sheet coated with cooking spray.
• Bake at 350 for 9 minutes or until lightly browned.
• Remove from baking sheets.
• Immediately, and cool on wire racks.
• Tip: You can change the flavor of these light, chewy cookies by using any other flavored sugar-free carbonated beverage.
• Try strawberry or lemon-lime for starters.