Are you craving a delicious dessert that won't derail your healthy eating goals? Look no further! This Angel Food Cake and Pineapple recipe is a light, fluffy, and surprisingly low-point Weight Watchers treat that's perfect for satisfying your sweet tooth without the guilt. This recipe offers a delightful combination of textures and flavors, making it an ideal choice for a special occasion or a simple weeknight indulgence. Get ready to impress yourself and your loved ones with this easy-to-make, healthy dessert!
Ingredients:
- 1 cup egg whites (approximately 12 large eggs), at room temperature
- ¾ cup granulated sugar, divided
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (spooned and leveled)
- ¼ teaspoon salt
- 1 (20 ounce) can pineapple chunks in juice, drained (reserve juice)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch ungreased tube pan. You can also line the bottom with parchment paper for easier removal. Avoid greasing the sides, as this helps the cake climb the sides of the pan.
Make the Cake:
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In a large, clean, and grease-free bowl (essential for meringue!), beat the egg whites with an electric mixer until soft peaks form. Gradually add half of the sugar (¾ cup total), beating until stiff, glossy peaks form. This is crucial for a light and airy cake.
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In a separate bowl, whisk together the flour and salt. Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the meringue. Stir in the vanilla extract.
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Pour the batter into the prepared tube pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Prepare the Pineapple:
- While the cake is baking, prepare the pineapple. You can either leave the pineapple chunks whole or chop them into smaller pieces. If desired, you can lightly sauté the pineapple in a pan with a tablespoon of the reserved pineapple juice for a more intense flavor.
Assemble and Serve:
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Once the cake is baked, immediately invert the pan onto a wire rack to cool completely. This prevents the cake from collapsing.
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Once cooled, carefully remove the cake from the pan. Top with the prepared pineapple chunks. You can dust with powdered sugar for extra sweetness (optional, and it might impact your Weight Watchers points).
Tips and Variations:
- Room Temperature Eggs: Using room temperature egg whites is crucial for achieving maximum volume when whipping.
- Don't Overmix: Overmixing the batter will deflate the egg whites, resulting in a dense cake. Gently fold the ingredients together.
- Cooling: Cooling the cake upside down is vital to prevent it from sinking.
- Flavor Variations: Experiment with different fruits! Strawberries, raspberries, or blueberries would also be delicious. A light dusting of coconut flakes would also be a tasty addition.
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
Nutritional Information (Approximate, per serving):
This recipe makes approximately 12 servings. The nutritional information will vary based on the specific ingredients used and portion size. Always consult a nutritional calculator for precise values. This recipe aims to be a lower-calorie, lighter dessert option compared to traditional angel food cakes. This makes it a suitable addition to many healthy eating plans, including Weight Watchers.
This Angel Food Cake and Pineapple recipe is a fantastic way to enjoy a delightful dessert while staying true to your healthy eating goals. Its ease of preparation, delicious flavor, and light texture make it a winner for both experienced bakers and those new to homemade cooking. Enjoy!