Chocolate Raspberry Angel Loafers

This dessert is perfect for a summer treat. I got this recipe from Self.com. I also like to have this as a light and delicious dessert with a dollop of fat free cool whip or some vanilla frozen yogurt.If you are ever in the mood for a baked treat but don't want the heavy consequences of regular pastries and cakes, angel food cake is the way to go. I absolutely love it with fresh fruit and a light frosting or whipped topping.

Ingredients

Cooking Spray

8 large egg whites *I used 1.5 cups of egg white substitute which is equivalent to 8 egg whites

1 tsp cream of tartar

1/4 tsp salt

1 cup sugar

1 1/4 tsp vanilla extract

3/4 cup wheat flour; sifted

4 tbsp raspberry preserves

4 oz semi sweet chocolate squares

1 cup fat cream cheese *The original recipe called for sour cream but that seemed weird to me, in hindsight the fat free cream cheese was firmer than i expected so it was harder to blend the chocolate for the frosting

1 carton fresh raspberries (garnish)

Directions:

For the Angel Food Cake - Preheat oven to 350 degrees F. Coat bottom of a muffin pan with cooking spray. PERSONAL NOTE: I thought it would be a little more fun if they came in a less conventional shape so I used a mini loaf pan.Beat egg whites, 1 tbsp water, cream of tartar and salt with an electric mixer on medium low speed until foamy. Continue to beat adding sugar a little at a time until fluffy. Add vanilla and beat 1 min. Sprinkle small amounts of flour and fold in. Keep going until all the flour is added. Pour batter in muffin pans and spread evenly with a spatula. Bake until cake is light golden in color and surface springs back gently to touch (25-30 min). Run a sharp knife around edges of the loaves to separate from pan. Cool on rack for 2 hrs.

For Filling - Heat berry preserves in a small saucepan until it reaches a gentle simmer. Remove from heat.

For Frosting - Melt chocolate in microwave at 10 sec intervals until it is almost fully melted. Stir in cream cheese.

Assembly - Remove angel food loaves from pan. Take a long cake knife and cut horizontally into the loafs to create two layers. Top the bottom layers with raspberry filling. Places second layer on top. Spread 1/4 cup frosting over top and sides. Top with fresh raspberries. Serve immediately or refrigerate for later. Bring to room temp 1 hr before serving.

Nutrition facts: Makes 8 loaves; serving size is 1 loaf

calories 266; grams 131.5; fat 5g; saturated fat 2.5g; protein 9.5g; carbs 40g; sodium 220mg; sugar 32g; fiber 4g