Anita's Tried & True Heart Healthy Recipes

Low-Fat Cookies 'n Cream Angel Cake

Adapted from
12 servings

16 ozs angel food cake mix 7 1/4 ozs Betty Crocker Fluffy White Frosting 
1 1/4 c water, cold 1/2 c water, boiling 
3 pcs reduced fat chocolate sandwich cookies, crushed fine 6 pcs reduced fat chocolate sandwich cookies, cut in half 
Move oven rack to lowest position. Heat oven to 350. Prepare an angel food cake pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix and cold water. Mix well. Carefully fold in the crushed cookies. Pour mixture into prepared pan. Gently cut through batter in pan using metal spatula. Bake 40 minutes, or until top is dark golden brown. Immediately turn pan upside down onto glass bottle. Let stand two hours, or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape). Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake. Prepare frosting mix according to package directions, using half cup water. Frost cooled cake, and garnish with sandwich cookie halves.
Nutritional Analysis per serving (12 servings total)
Calories 347   %CFF 9 %
Total Fat 3 g   Saturated Fat 0.8 mg
Protein 5 g   Cholesterol 0 g
Carbohydrates 52 g   Sodium 439 mg
Sugars 49 g   Fiber 0.8 g
7.0 WW Points
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