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Welcome to www.CholesterolCholestrol.com for free Life Saving information on cholesterol / cholestrol :
The Professionals behind www.CholesterolCholestrol.com

Donald Urquhart,(BA & DipAppPsy), Fully Registered Psychologist. A past cholesterol sufferer.
Dr James Hogg, (BSc Oxon, MBBS & BA Hons), Medical Doctor, experienced and trained. A great addition to www.CholesterolCholestrol.com
Michael T. Sapko, M.D., Ph.D.,Trained as a Doctor, but preferred writing more. Excellent that he chose to write for www.CholesterolCholestrol.com too!
Loni Ice, (CphT), Certified Pharmacy Technician - the one behind the counter you ask for help from with your cholesterol medication and drugs. Strong interest in healing herbs.
Chris Urquhart, Student, studying for a social work degree. Has a passion for medical and veterinarian history and provides back up support. Not yet qualified to write for CholesterolCholestrol.com, but very useful indeed.
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Low cholesterol, Low calorie, Low saturated fat, Diet, Chocolate Angel Food Cake Recipe

7/8 cup flour
3 to 4 tablespoons unsweetened cocoa powder
1 cup sugar OR 1 cup Splenda
1 teaspoon chocolate extract (Tip: Increase to 2 teaspoons if using Splenda)
1 teaspoon baking powder
1-1/2 cup egg whites (about 12 large eggs), room temperature
1/2 teaspoon salt
1 teaspoon cream of tartar

Directions:
Preheat oven to 350 degrees.

Chill a large mixing bowl in the freezer for 15 minutes.

Sift the flour, cocoa, 1/4 cup sugar or Splenda and the baking powder together. Set aside.

Add egg whites to the chilled mixing bowl and beat with an electric mixer until slightly thickened. Add the salt, chocolate extract and cream or tartar. Beat for 2 additional minutes. Slowly add the remaining sugar and continue to beat for 2-3 minutes, or until the egg whites are thick with small peaks that fold over. Fold flour a little at a time into egg white mixture. Use a whisk, not an electric mixer. Be sure to preserve the airy volume of this recipe low calorie dessert.

Pour the batter carefully into a dry, clean angel food pan. Bake for 30 minutes or until the top of the cake feels dry.

Remove from oven and turn pan upside down over an inverted funnel. Let cake rest upside down for 1 ½ hours. Turn right side up, cut around the inside of the pan and remove the bottom of the pan.

Serve your recipe low calorie dessert as is, or with a light whipped topping and fresh berries.

Food Table per Serving:

Calories:

Fat:

cholesterol Nil

Saturated Fat Free

RETURN to Low Cholesterol Recipe INDEX to find more low cholesterol recipes.

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