Angel Cream Dessert
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Angel Cream Dessert calories by ingredient
Number of Servings: 8
Ingredients
-
3 egg whites
1/8 tsp salt
1/2 cup sugar
1 cup Splenda
1 tsp baking powder
1 1/2 tsp vanilla extract
1/4 cup pecans, chopped
3 oz low fat cream cheese
1/2 cup mini marshmallows
1/2 cup Cool Whip Free
1/2 cup fat-free greek yogurt
1/4 cup maraschino cherries, chopped
Directions
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.