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RASPBERRY ANGEL FOOD CAKE

Source of Recipe

Unkown
Exchanges
Serves: 16

10 egg whites
1-1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. sugar
1 c, cake flour
2 c. fresh raspberries

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form.. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten egg whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed.

Pour into an ungreased 10-in. tube pan. Bake at 325-F for 40 45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

Nutritional Analysis: One serving equals: 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat. ++++ Diabetic Exch. 1 starch.