- 1 1/2 cups sugar
- 1 cup unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 12 egg whites (or 1 1/2 cups prepackaged egg whites)
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries
- 4 cups fresh raspberries
- 1/4 cup peach nectar
- 1 tablespoon honey
- 1 cup plain lowfat yogurt
- 2 tablespoons maple syrup
Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.
**I made this for my Dad's birthday, and loved it. The maple yogurt was amazing and so much healthier than ice cream or whipped cream. The chocolate angel food was a good compromise between sweet and light. I will definitely make this again and would use the fruit and yogurt for other recipes or even alone!
Read More http://www.epicurious.com/recipes/food/views/Chocolate-Angel-Food-Cake-with-Fruit-and-Maple-Yogurt-230816#ixzz2KT7OeAKI