Gregory Gadow wrote:
>
> I love to cook, and it has been a fun challenge to come up with foods
> that fit my eating plan. So, I'm thinking of starting a recipe column
> here. Do an appetizer on Monday, salad on Tuesday, side dish on
> Wednesday, entree on Thursday and dessert on Friday, giving a complete
> meal a week. Sound interesting?
>
> Anyway, here is a sample. This is my recipe and not one I got out of a
> book. See if you can find sugar-free angel food cake, or use thinner
> slices of regular cake. I hope you enjoy :-)
>
> Boston Cream Pie
>
> Mix up a package of Jell-O Sugar Free Instant vanilla pudding. Add 1
> teaspoon rum flavoring, if desired. Put in refrigerator and chill.
>
> To make each serving, take two thin slices of angel-food cake, no more
> than half an inch thick each. Put one slice on a dessert plate and top
> with a portion of the prepared pudding (about two tablespoons), spread
> slightly. Place the second slice of cake on top and crown with one more
> tablespoon of pudding. Sprinkle lightly with unsweetened cocoa powder.
> --
> Gregory Gadow
>
> http://www.serv.net/~techbear
>
> "If you make yourself a sheep, the wolves will eat you."
> -- Benjamin Franklin

Hi Gregory

I'd love to see what you're doing in the kitchen...

Here's an angel food cake if you're interested.

* Exported from MasterCook *

Raspberry Angel Food Cake

Recipe By : Taste of Home Magazine
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups 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 sides of bowl occasionally. Sift flour over beaten
whites; sprinkle with berries. Gently fold flour and raspberries into
batter until well mixed. Pour into an ungreased 10 inch tube pan. Bake
at 325 degrees F for 40 - 45 minutes until lightly browned and entire
top appears dry. Immediately invert cake pan; cool completely, about 1
hour.

One serving equals 1 starch. 65 calories, 35 mg sodium, 0 cholesterol,
13 g carbohydrate, 3 g protein, trace fat.

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Vicki