Endless Possibilities Angel Food Cake

Serves: 12 Points: 3

1 box Betty Crocker (1-Step) angel food cake mix

*see variations below*

Mix the angel food cake mix (dry) and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

• Pineapple (142/ 0/ 0) -- 1 can (20 oz) crushed pineapple in juice

• Pina Colada (144/ 0/ 0) -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract, optional) to pineapple directions

• Carrot (145/ 0/ 0)-- add 1/2cup finely shredded carrot, 1/2 tsp each of cinnamon, ginger and nutmeg to pineapple directions

• Cherry (135/ 0/ 0) -- 1 can (20 oz) Comstock light cherry pie filling

• Black Forest(143/ 1/ 1)-- add 1/2 cup cocoa to Cherry version (The chocolate sauce goes really well with this version for an additional point.)

• Pumpkin (142/ 0/ 1) -- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice (or spices below)

• Spiced (132/ 0/ 0) -- 1-1/4 cup water,1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves

• Lime (135/ 0/ 0) -- 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind

• Margarita (165/ 0/ 0) -- top the Lime cake w/ Margarita Glaze (see below)

• Lemon (131/ 0/ 0) -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel

• Orange (133/ 0/ 0) -- 1cup water, 1/4 cup orange juice and 2 tsp grated orange peel

• Pineapple Citrus (146/ 0/ 0) -- combine Pineapple, Lemon & Orange ingredients

• Cotton Candy (133/ 0/ 0) -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.

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Endless Possibilities -- Sauces, Glazes & Frostings

• Fresh Blackberry Coulis -- Place 4 cups of fresh blackberries (or black raspberries) and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve. (37 Calories 0g Fat 3g Fiber--same points per slice)

• Chocolate Sauce -- Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt. (40 Calories 0g Fat 1g Fiber--add 1 point to cake)

• Chocolate Whipped Cream Frosting -- Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).

• Orange Citrus Glaze -- Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber--same points per slice) (Lemon juice can be used for Lemon Glaze.)

• Margarita Glaze -- 3 Tbsp sugar, 3 Tbsp fresh lime juice, 3 Tbsp tequilla, 3 Tbsp triple sec, 3 Tbsp water. Combine ingredients in small saucepan; bring to boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 minutes

• Pineapple Frosting -- Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5

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