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    Chocolate Angel Food Cake with Raspberri


    Source of Recipe


    American Heart Association

    Recipe Introduction


    servings 16
    points 2.5
    without topping 2 points

    List of Ingredients




    16-ounce package angel food cake mix
    1/3 cup unsweetened cocoa powder
    1/2 teaspoon ground cinnamon
    1 cup frozen fat-free or light whipped topping, thawed (optional)
    4 cups fresh raspberries (optional)

    Recipe



    In a large mixing bowl, stir together the cake mix, cocoa powder, and cinnamon. Prepare the cake using the package directions.

    To serve, top each slice of cake with a dollop of whipped topping and raspberries.

    This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.


    Without whipped topping and raspberries
    Nutrient Analysis
    Calories: 108
    Protein: 3 g
    Carbohydrates: 24 g
    Total fat: 0 g
    Cholesterol: 0 mg
    Fiber: 1 g
    Sodium: 169 mg


    With whipped topping and raspberries
    Nutrient Analysis
    Calories: 130
    Protein: 3 g
    Carbohydrates: 29 g
    Total fat: 0.5 g
    Cholesterol: 0 mg
    Fiber: 3 g
    Sodium: 171 mg


 

 

 

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