1 pk Angel food cake mix
5 tb Unsweetened cocoa powder
2 c Vanilla lowfat yogurt
2/3 c Skim milk
6 c Canned sliced peaches, in
-juice or extra light syrup
Preheat oven to 375 degrees. Prepare the cake batter according to the
directions in a non-plastic bowl. Measure 3-4 c of the batter into a
separate bowl. Add the cocoa powder to the batter remaining in the first
bowl, gently folding it in until well blended. Pour the cocoa batter into
an ungreased 10-inch tube pan. Gently spoon the other batter on top; run a
knife or spatula through the batter to “marble” the batter. Bake at 375
degrees for 35-40 minutes or until the top crust is firm and looks dry. Do
not underbake. Cool, hanging upside down on a bottle or a funnely for about
1-1/2 hours. Carefully remove the cake by loosening from the sides of the
pan with a knife. Make a yogurt sauce by stirring together the yogurt and
the milk until smooth. Drain the peaches. To serve, cut cake into 12
slices, each about 2″ wide. Spoon 3-4 tb of yogurt sauce over each slice of
cake and top with about 1/2 c of drained peaches.
Serves 12.
250 calories, 1 gram fat.
Taken from the “Press-Enterprise”. Dee (W.P.B.,FL)
Food & Wine RT [*] Category 7, Topic 5 Message 150 Wed Mar 03, 1993
D.MORRISSEY [DEE] at 20:20 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
Yields
12 Servings