Cherry Angel Food Low Fat Recipes

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LOW-FAT CHERRY-ALMOND ANGEL CAKE



Low-Fat Cherry-Almond Angel Cake image

Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries, well drained
2 tablespoons butter or margarine, melted
2 cups powdered sugar
2 to 2 1/2 tablespoons maraschino cherry juice

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg

CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

This soft, fluffy, homemade cherry angel food cake boasts a pink color from the maraschino cherries. It's a low fat cake recipe perfect for indulging in a guilt-free dessert.

Provided by Julie Clark

Categories     Dessert

Time 1h

Number Of Ingredients 11

1 1/2 cups white sugar
1 cup cake flour
1 1/2 cups egg whites ((11-12 eggs))
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon almond flavoring
2/3 cup chopped maraschino cherries ((drained well, but reserve the juice))
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup maraschino cherry juice
1/2 teaspoon almond extract

Steps:

  • Preheat the oven to 325 degrees.
  • Sift together 3/4 cup of sugar and the flour three times. Set it aside.
  • In a clean, grease-free bowl, beat the egg whites until they are frothy .
  • Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
  • Add the remaining sugar, three tablespoons at a time, beating well after each addition.
  • Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring and drained cherries.
  • Spoon the batter into an ungreased angel food cake tube pan.
  • Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
  • Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth.
  • Drizzle the glaze over the cake.
  • Store the cake in an airtight container.

Nutrition Facts : Calories 250 kcal, Carbohydrate 53 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 165 mg, Sugar 45 g, ServingSize 1 serving

CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING



Cherry Angel Food Cake & Cherry Fluff Frosting image

Make and share this Cherry Angel Food Cake & Cherry Fluff Frosting recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 48m

Yield 16 serving(s)

Number Of Ingredients 10

16 ounces angel food cake mix
1 (10 ounce) jar maraschino cherries
water, to add to cherry liquid
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
1 tablespoon reserved cherry juice
1 large egg white
3/4 cup marshmallow cream (1/2 of 7 oz jar)
1/2 cup chopped maraschino cherry (optional)

Steps:

  • Place a rack in center of oven.
  • Preheat oven to 325°F.
  • Set aside an ungreased tube pan.
  • Dump angel food cake mix in large mixing bowl.
  • Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
  • To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
  • Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
  • Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
  • Pour batter into pan.smoothing top with rubber spatula.
  • Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
  • Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
  • Remove from bottle and run a long knife around sides of cake.
  • Invert onto cooling rack and then invert onto serving platter.
  • Prepare cherry fluff frosting.
  • Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
  • Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
  • Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
  • Spread frosting over top and halfway down sides of angel food cake and serve immediately.
  • We usually don't have any leftovers, so I am not sure how well this stores.

Nutrition Facts : Calories 183.4, Fat 0.2, Sodium 151.3, Carbohydrate 43.2, Fiber 0.7, Sugar 27.6, Protein 2.9

CHERRY ANGEL FOOD CAKE - HOMEMADE



Cherry Angel Food Cake - Homemade image

Make and share this Cherry Angel Food Cake - Homemade recipe from Food.com.

Provided by Duckie067

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

1/3 cup maraschino cherry, sliced
3/4 teaspoon vanilla
1/4 teaspoon salt
1 cup egg white
1 teaspoon cream of tartar
1 1/4 cups granulated sugar
1/4 teaspoon almond flavoring
1 cup cake flour, sifted

Steps:

  • Drain cherries thoroughly.
  • Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.
  • Beat until foamy but not stiff.
  • Beat in sugar, 2 tablespoons at a time.
  • Sift flour 3 times and fold into mixture.
  • Pour a layer in the bottom of an ungreased cake pan.
  • Sprinkle in 1/2 cherries.
  • Add remaining batter and top with remaining cherries.
  • Bake in the oven at 325° for 50 minutes.
  • Invert and allow to hang until cake cools and pulls away from sides of pan.
  • Use whipped cream as frosting and top with whole cherries.

CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

Make and share this Cherry Angel Food Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

1 3/4 cups egg whites (about 13)
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cups sugar, plus
2 tablespoons sugar, divided
1/2 cup maraschino cherry, coarsely chopped and drained (about 30)
3/4 cup reduced-fat whipped topping

Steps:

  • Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

Nutrition Facts : Calories 174.5, Fat 0.8, SaturatedFat 0.5, Cholesterol 0.1, Sodium 111.1, Carbohydrate 36.7, Fiber 0.3, Sugar 28.6, Protein 5.1

CHERRY ANGEL FOOD CAKE



Cherry Angel Food Cake image

The traditional angel food cake with a new twist - cherries!

Provided by Traci Poole

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

1 cup sifted cake flour
1 cup egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
1 ¼ cups white sugar
¾ teaspoon vanilla extract
¼ teaspoon almond extract
⅓ cup maraschino cherries, drained and sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
  • In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
  • Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g

CHERRY ANGEL DESSERT



Cherry Angel Dessert image

This dessert is easy to decorate for the holidays, and it's perfect for family reunions.-Viorene Larson, Sious Falls, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 15 servings.

Number Of Ingredients 6

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 can (20 ounces) reduced-sugar cherry pie filling
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 0g sugar total.

CHERRY ANGEL DESSERT



Cherry Angel Dessert image

This is the easiest to make and is absolutely YUMMY! It is very light and we love it on hot nights. It tastes like cherry topped cheese cake but is so much easier to make. It goes super fast at a potluck! Approx 15 minutes from start to finish!!

Provided by Pvt Amys Mom

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

1 round angel food cake (Store bought)
8 ounces cream cheese (8 oz)
16 ounces Cool Whip (16 oz)
1 (20 ounce) can cherry pie filling (I use 2 cans)

Steps:

  • Tear the angel food cake into 1-inch cubes (into a large bowl).
  • With your fingers, tear the cream cheese into small pieces (into the same bowl).
  • Add the Cool Whip.
  • Toss "gently", you don't want to break up the angel food cake too much but still tastes great if you do.
  • Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
  • Refrigerate until ready to eat.
  • Servings are approximate.
  • Original recipe called for 1 can of topping but I always use 2.

CHOCOLATE-CHERRY ANGEL CAKE



Chocolate-Cherry Angel Cake image

Heavenly chocolate angel food is topped with a sweet cherry-almond sauce for a divine (low-calorie!) dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h2m

Yield 12

Number Of Ingredients 7

1 package Betty Crocker™ white angel food cake mix
2 tablespoons baking cocoa
1 can (16 1/2 ounces) pitted dark sweet cherries in heavy syrup, undrained
1 tablespoon cornstarch
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted

Steps:

  • Heat oven to 350°F. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.
  • Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.
  • Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

Nutrition Facts : Calories 245, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg

CHERRY ANGEL FOOD CAKE ROLL



Cherry Angel Food Cake Roll image

Make and share this Cherry Angel Food Cake Roll recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 16-20 serving(s)

Number Of Ingredients 5

18 ounces angel food cake mix
1 cup maraschino cherry, drained, chopped
1/2 cup sweetened flaked coconut
1 teaspoon maraschino cherry juice
8 ounces frozen whipped topping, thawed

Steps:

  • Preheat oven to 350*. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
  • Prepare cake following package directions.
  • Divide into pans. Spread evenly.
  • Cut through batter with knife or spatula to remove large air bubbles.
  • Bake at 350*.for 15 minutes or until set.
  • Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
  • Starting at short end, roll up each cake with towel jelly roll fashion.
  • Cool completely.
  • Fold chopped cherries, coconut and cherry juice into whipped topping.
  • Unroll cakes.
  • Spread half of filling over each cake to edges.
  • Reroll and place seam side down on serving plate.
  • Dust with powdered sugar.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 178.9, Fat 4.8, SaturatedFat 4, Sodium 246.2, Carbohydrate 31.8, Fiber 0.2, Sugar 18.6, Protein 3.1

CHERRY ANGEL FOOD (LOW FAT )



Cherry Angel Food (Low Fat ) image

Make and share this Cherry Angel Food (Low Fat ) recipe from Food.com.

Provided by BeckyD in Tennessee

Categories     Dessert

Time 5m

Yield 12 serving(s)

Number Of Ingredients 2

16 ounces betty crocker angel food cake mix
1 (20 ounce) can sugar free cherry pie filling

Steps:

  • Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand.
  • Pour into ungreased pan or cupcake tins.
  • Follow baking directions on the box.

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