Chocolate Angel Food Torte with Banana Yogurt Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup White Flour 3/4 cup Splenda3/4 cup Granulated Sugar1/4 cup Cocoa1-1/2 cups Egg Whites (about 11 eggs), at room temperature1 tbsp. Lemon juice1 tsp. Cream Of Tartar1/2 tsp. Salt1 tsp. Vanilla Extract1/2 tsp. Almond ExtractBanana Flavor Pudding Cups, 3 servings1-1/2 cups Dannon Light & Fit Nonfat Vanilla Yogurt3 medium Bananas, fresh (7" to 7-7/8" long)
Sift well together flour, 3/4 cup Splenda, and cocoa. Set aside. In glass bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt. Beat until soft peaks form.
Gradually add 3/4 cup granulated sugar, 2 tbsps. at a time, beating until egg white mixture is shiny and stiff peaks form.
Sift flour over egg whites, 1/4 at a time, gently folding until well mixed. Gently fold in vanilla and almond extract. Pour into ungreased 10 inch tube pan.
Run spatula through batter to take out large air pockets. Smooth top of batter. Bake at 350 degrees F. for 40 to 45 minutes or until cake springs back when lightly touched.
Turn cake pan upside down and let hang until completely cool. Remove from pan.
To make torte:
Mix together banana pudding and yogurt. Slice banana into small slices. Split cake into 2 layers. Top first layer with 1/2 of banana-yogurt sauce. Put on second layer, spread remainder of sauce on top. Arrange banana slices on top of cake.
- When I made this, I put together 1 serving at a time and saved the rest for the next time. The sauce kept well in an airtight container in the fridge. Easy to control portions this way. -
Number of Servings: 10
Recipe submitted by SparkPeople user TICKLEFAIRY.
Gradually add 3/4 cup granulated sugar, 2 tbsps. at a time, beating until egg white mixture is shiny and stiff peaks form.
Sift flour over egg whites, 1/4 at a time, gently folding until well mixed. Gently fold in vanilla and almond extract. Pour into ungreased 10 inch tube pan.
Run spatula through batter to take out large air pockets. Smooth top of batter. Bake at 350 degrees F. for 40 to 45 minutes or until cake springs back when lightly touched.
Turn cake pan upside down and let hang until completely cool. Remove from pan.
To make torte:
Mix together banana pudding and yogurt. Slice banana into small slices. Split cake into 2 layers. Top first layer with 1/2 of banana-yogurt sauce. Put on second layer, spread remainder of sauce on top. Arrange banana slices on top of cake.
- When I made this, I put together 1 serving at a time and saved the rest for the next time. The sauce kept well in an airtight container in the fridge. Easy to control portions this way. -
Number of Servings: 10
Recipe submitted by SparkPeople user TICKLEFAIRY.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 250.4 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 2.2 g
- Protein: 7.8 g
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