LIGHT ANGEL RECIPES

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LIGHT ANGEL FOOD CAKE | COOK'S COUNTRY - QUICK RECIPES



Light Angel Food Cake | Cook's Country - Quick Recipes image

We wanted an angel food cake that would appeal to the masses, not just to those counting calories.

Provided by Cook's Country

Yield Serves 12

LIGHT LEMON ANGEL PIE RECIPE - PILLSBURY.COM



Light Lemon Angel Pie Recipe - Pillsbury.com image

Enjoy this delicious light lemon angel pie garnished with lemon slices or grated lemon peel that’s perfect for a dessert.

Provided by Pillsbury Kitchens

Total Time 7 hours 30 minutes

Prep Time 45 minutes

Yield 8

Number Of Ingredients 10

1 cup sugar
3 egg whites (reserve yolks for filling)
1/4 teaspoon cream of tartar
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup lemon juice
3 egg yolks
2 tablespoons grated lemon peel
3 to 4 drops yellow food color
1 (8-oz.) container frozen light whipped topping, thawed

Steps:

  • Heat oven to 250°F. Generously butter 9-inch pie pan. In large bowl, beat egg whites and cream of tartar until frothy. Gradually add 3/4 cup sugar 2 tablespoons at a time, beating at high speed until sugar is dissolved and stiff glossy peaks form, about 8 to 10 minutes. DO NOT UNDERBEAT. Spread meringue evenly over bottom and up sides of buttered pan.
  • Bake at 250°F. for 1 hour. Turn oven off; let meringue crust cool in oven with door closed for 2 hours.
  • Meanwhile, in medium saucepan, combine 1 cup sugar and cornstarch; mix well. Gradually stir in lemon juice until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In small bowl, beat egg yolks; stir about 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon peel and food color. Cover surface of filling with plastic wrap. Cool 45 minutes or until completely cooled.
  • Fold whipped topping into filling. Pour into cooled meringue crust. Refrigerate at least 3 hours or overnight. If desired, garnish with thin lemon slices or grated lemon peel.

Nutrition Facts : Calories 270 , CarbohydrateContent 52 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 30 mg, SugarContent 48 g

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