This Easter was a difficult one for me. In February, my husband and I joined Weight Watchers. We’ve had incredible success (I’m down 23 pounds so far!), and while we are able to eat whatever we want as long as we plan for it, it’s sort of frowned upon to eat nothing but dessert and candy, which is pretty much what I eat at Easter.
So this year, I did some research and determined that Angel Food Cake is actually a pretty Weight Watchers-friendly dessert. For those counting Points Plus, Alton Brown’s Angel Food Cake recipe is only 6 points a slice if you cut the cake so that you get 10 slices (which is incredibly easy to do). I even mascerated my strawberries in a little of the free sample of Truvia I recently got to further reduce Points.
This was my first time baking an Angel Food Cake, so not only did I get to try a new recipe, I also got to buy a new toy– a tube pan. Win-win situation!
I was very intimidated by this recipe and was worried that the egg white mixture was NOT going to fluff up. I shouldn’t have worried. Ol’ Trusty the KitchenAid Mixer took care of it. The cake puffed up just like it was supposed to and even released from the tube pan with minimal effort.
The cake was a hit at Easter dinner where at least half of it was polished off after dinner. The strawberries and Truvia lent a perfect amount of sweetness and the cake was light and airy and tasty! I used lemon extract in my cake and the lemon and strawberry flavors were delightful together.
If you’re looking for a lighter dessert, I would definitely recommend this cake and Alton Brown’s recipe. Also, make sure your eggs come to room temperature before you whip them, or it will take an exceptionally long time and you’ll start to think you royally screwed up.