Light Tiramisu

This dessert was so good. Tammy and I both loved it. The dessert is very creamy and light. Next time though, I’m going to try making it with chocolate mix like Nestlé's. I’m sure it will have just as good of a taste without having the coffee added.

Cost: About $8 ($1.01 per serving) - Angel Food Cake mix ($2.25), sugar-free cappuccino mix ($2.89), fat-free cream cheese ($1.25), sugar-free instant vanilla pudding mix ($0.66), light whipped topping ($0.99)

Prep: 1 hour

Chill: 3 hours or overnight

Yield: 8 servings

• 1 prepared angel food cake (8 inches), cut into 1-inch cubes
• 1/2 cup instant sugar-free cappuccino mix, divided
• 2 cups cold fat-free milk, divided
• 1 package (8 ounces) fat-free cream cheese, softened
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 2 cups reduced-fat whipped topping
• 1/2 teaspoon baking cocoa

1. Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake.
2. In a mixing bowl, beat cream cheese. In another bowl, combine pudding mix and remaining cappuccino mix and milk; whisk until smooth and thickened. Add to the cream cheese; mix well. Fold in the whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

Nutrition: (1 cup) 351 calories, 6 g fat, 0 g saturated fat, 3 mg cholesterol, 797 mg sodium, 62 g carbohydrate, Trace fiber, 11 g protein.

Chocolate Angel Food Cake

We had chocolate angel food cake for dessert after dinner tonight and were really pleased with the taste. The cake was able to satisfy Tammy's constant craving for sweets and chocolate and yet was only 184 calories per slice. However, we both were forced to have two slices of it.

I don't have a tube pan yet, so I made it using just a normal cake pan. The cake came out in a mushroom shape, but the taste was still good. Next time I make it though, I'll have to invest in the tube pan to help with the look of the cake.

The total cost to make the cake for us was about $9.50 with almost half of the cost coming from the raspberries. The angel food cake mix was $2.25, the frozen raspberries were $3.99, the generic whipped topping was $1.15 and the baking cocoa was $2.19.

Prep/Total Time: 15 minutes prep, 35 minutes bake, 1 hour cool

Yield: 12 servings

• 1 package (16 ounces) angel food cake mix
• 1 1/4 cups cold water
• 1/2 cup baking cocoa

Raspberry Sauce

• Sugar substitute equivalent to 1/4 cup sugar (splenda)
• 2 teaspoons cornstarch
• 1 package (12 ounces) frozen unsweetened raspberries, thawed
• 1 1/4 cups reduced-fat whipped topping

1. In a large mixing bowl, beat cake mix and water on low speed for 30 seconds. Beat on high for 45 seconds. Add cocoa; beat on high 15 seconds longer.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 for 35-40 minutes or until lightly browned and entire top appear dry. Immediately invert pan; cool completely, about 1 hour.
3. In a saucepan, combine the sugar substitute and cornstarch. Add raspberries; stir until blended. Bring to a boil; cook and stir for 2 minutes or until the mixture is thickened. Remove saucepan from the heat; cool.
4. Run a knife around side and center tube of pan; remove the cake. Strain the raspberry sauce; spoon over cake slices. Dollop with whipped topping.

Nutrition: (1 slice) 184 calories, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 329 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein.