Chocolate Angel Food Cake-Atkins diet friendly

Ingredients:
8 eggs, separated
6-10 pkts Splenda®
1/4 tsp cream of tartar
1/8 teaspoon cream of tartar
1 pkg. Swiss Miss® Fat Free w/Splenda® hot cocoa
1 Tbsp unsweetened cocoa
1 Tbsp Chocolate flavor Protein Powder
(Designer Protein, Protein 95, ProFormix, Soy Pro, etc.)
1/4 cup soy flour

Preheat oven to 350 F.

Beat egg whites with cream of tartar. Add 3 pkts Splenda and beat
until stiff but not dry.

In a separate bowl, mix the yolks with remainder of Splenda (amount
variation is to allow for your sweetness level preference) and 1/2
package of hot cocoa mix. Add 1/2 Tbsp cocoa and mix well. Take a
spoonful of white mixture and blend into yolk mixture. Pour the yolk
mixture over the whites and sift the remaining Swiss Miss mix, cocoa
powder, chocolate protein powder and soy flour over this. Fold all of
this together, gently and spoon into a small Bundt pan or loaf pan
that has been sprayed with Pam. Bake at 350° for 20 minutes or until
firm. Do not over bake. Frost with chocolate frosting or peanut
butter frosting if desired.

Approx 26 carbs, 4 fiber in entire cake without frosting.


For other Atkins Diet recipes:
http://cajuncookingrecipes.com/atkins/atkins.htm
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