Angel Cream Dessert
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 egg whites1/8 tsp salt1/2 cup sugar1 cup Splenda1 tsp baking powder1 1/2 tsp vanilla extract1/4 cup pecans, chopped3 oz low fat cream cheese1/2 cup mini marshmallows1/2 cup Cool Whip Free1/2 cup fat-free greek yogurt1/4 cup maraschino cherries, chopped
1. Preheat oven to 350F. Grease 8-in round baking pan.
2. Beat egg whites and salt until soft peaks form. Combine 1/4 cup sugar, 3/4 cup Splenda, and baking powder; gradually beat into egg whites. Add 1 tsp vanilla and beat until stiff and glossy. Fold in pecans.
3. Pour into prepared pan. Bake 30 minutes. Turn off oven and let stand in oven 10 minutes. Remove from oven and cool completely; center will fall. Remove from pan.
4. Combine cream cheese with remaining sugar, Splenda, and vanilla. Gently fold in marshmallows, whipped cream, yogurt, and cherries. Spread over cooled cake and refrigerate.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSKASICK.
2. Beat egg whites and salt until soft peaks form. Combine 1/4 cup sugar, 3/4 cup Splenda, and baking powder; gradually beat into egg whites. Add 1 tsp vanilla and beat until stiff and glossy. Fold in pecans.
3. Pour into prepared pan. Bake 30 minutes. Turn off oven and let stand in oven 10 minutes. Remove from oven and cool completely; center will fall. Remove from pan.
4. Combine cream cheese with remaining sugar, Splenda, and vanilla. Gently fold in marshmallows, whipped cream, yogurt, and cherries. Spread over cooled cake and refrigerate.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 141.8
- Total Fat: 5.0 g
- Cholesterol: 7.5 mg
- Sodium: 155.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 0.5 g
- Protein: 4.0 g
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