Low-Fat Strawberry Angel Food Cake - cooking recipe

Ingredients

Angel food cake
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
Mixture
8 ounces fat free cream cheese
12 ounces fat-free cool whip
3/4 cup sugar
2 cups strawberries

Preparation

Heat oven to 375\u00b0F.
Mix powdered sugar and flour; set aside.
Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
Continue beating until stiff meringue forms.
Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
Add cubed angel food cake in cream cheese mixture and stir until well coated.
Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
Refrigerate.