This was delicious with strawberries and light Cool Whip. Yum!
Mini Angel Food Loaf
3 TBSP cake flour (I used regular and sifted it a little)
1/4 cup splenda, divided
2 egg whites
1/2 teas vanilla extract
1/8 tsp table salt
Preheat oven to 350^. In a small bowl, combine flour and 2 TBSP splenda using a wire whisk. In a medium bowl, beat egg whites with an electric mixer on HIGH until foamy. Add vanilla and salt. Continue beating until stiff enough to form soft peaks. Add remaining 2 TBSP splenda while continuing to beat until stiff peaks form. Fold in flour mixture using a spatula. Pour into ungreased pan. Bake for 14-16 minutes or until cake springs back when lightly touched. Do not overbake. Place pan on a rack to cool for 5 minutes. Run a table knife around the edges of the pan to loosen cake. Remove from pan and continue cooling on wire rack.
NI: 66 cal/0gm fat/0gm fiber/5gm PRO/201mg sodium/4mg calcium/11gm CHO