Vicki Beausoleil wrote:

> 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.
>
> - - - - - - - - - - - - - - - - - -

Ooo, yummy! I'll have to give this one a try, thanks :-) About how big is a
serving?
--
Gregory Gadow

http://www.serv.net/~techbear

"If you make yourself a sheep, the wolves will eat you."
-- Benjamin Franklin