Heavenly Angel Food Cake

Prep: 15 min., Bake: 35 min., Cool: 1 hr. You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

Yield
Makes 15 servings
Ingredients
* 2 1/2 cups sugar
* 1 1/2 cups all-purpose flour
* 1/4 teaspoon salt
* 2 1/2 cups egg whites
* 1 teaspoon cream of tartar
* 1 teaspoon vanilla extract
* 1 teaspoon fresh lemon juice
* Lemon-Cream Cheese Frosting
* Garnishes: Gumdrop Rose Petals, fresh mint leaves

Preparation
1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

source:myrecipes.com
recipes by:Linda Nesloney, Rhome, Texas, Southern Living
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
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Frozen Lite Chocolate Cheesecake Pie

Yield
8 servings
Ingredients
* 1/2 cup Karo Lite Syrup
* 1/2 cup fat-free half and half
* 1/3 cup semi-sweet chocolate chips

* 2 tablespoons cocoa powder
* 2 tablespoons sucralose sweetener
* 1 tablespoon sugar
* 1 package (8 ounces) fat-free cream cheese, softened, cut into cubes
* 1 teaspoon Spice Islands Pure Vanilla Extract
* 1 1/2 cups (4 ounces) reduced-calorie whipped topping
* 1 (9-inch) chocolate cookie crumb crust

Preparation
HEAT syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.

BLEND on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.

POUR into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped toopping and cocoa, if desired.

Recipe Tip: For a Mocha Pie, stir 2 teaspoons instant coffee granules into the Karo Lite Syrup mixture before it is microwaved.

source:myrecipes.com
recipes by:Karo Lite Syrup
photo:Karo Lite Syrup
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Tomato Basil Lasagna with Prosciutto

Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.

Yield
9 servings
Ingredients
* 5 garlic cloves
* 1 (16-ounce) carton 1% low-fat cottage cheese
* 1/2 cup (4 ounces) block-style fat-free cream cheese
* 1/4 cup (1 ounce) grated fresh Romano cheese, divided
* 2 1/2 teaspoons dried basil
* 1/2 teaspoon crushed red pepper
* 1 large egg
* 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
* Cooking spray
* 12 cooked lasagna noodles
* 1 cup (4 ounces) chopped prosciutto or ham
* 1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation
Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

Nutritional Information
Calories: 272 (19% from fat)
Fat: 5.6g (sat 2.8g,mono 1.8g,poly 0.6g)
Protein: 20.8g
Carbohydrate: 33g
Fiber: 2.1g
Cholesterol: 47mg
Iron: 2.3mg
Sodium: 775mg
Calcium: 213mg

source:myrecipes.com
recipes by:Cooking Light
photo:Cooking Light
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Cosmopolitan Slushy

Yield
Makes 6 servings
Ingredients
* 10 ounce (1 1/4 cups) citrus-flavored vodka
* 1/2 cup Rose's lime juice
* 2 cups cranberry juice
* 4 ice cube trays

Preparation
Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially). Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.

Nutritional Information
Calories: 166 (0% from fat)
Fat: 0g (sat 0g)
Protein: 0mg
Carbohydrate: 14g
Fiber: 0g
Cholesterol: 0mg
Iron: 0mg
Sodium: 3mg
Calcium: 3mg

source:myrecipes.com
recipes by:Susan Quick, Real Simple
Photo: Maura McEvoy
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Peach French Toast

Yield
Makes 4 servings
Ingredients
* 4 tablespoons unsalted butter
* 2 tablespoons light brown sugar
* 2 ripe yellow peaches, cut into 1/2-inch pieces

* 2 tablespoons plus 3/4 cup heavy cream
* 8 slices white or sourdough bread or brioche
* 3 large eggs
* 1/8 teaspoon ground cinnamon
* Confectioners' sugar

Preparation
In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.

Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.

Nutritional Information
Calories: 504.5 (64% from fat)
Fat: 36.12g (sat 20.71g)
Protein: 10.17mg
Carbohydrate: 36.2g
Fiber: 1.97g
Cholesterol: 260.05mg
Iron: 2.81mg
Sodium: 416.11mg
Calcium: 140.25mg

source:myrecipes.com
recipes by:Susie Theodorou, Real Simple
Photo: Mikkel Vang
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