Raspberry Angel Food Cake

Prep Time: 20 min.

Cook Time: 40 min.

Ready In: 1 Hr

Serves: 8

Ingredients

 * 10 egg whites
 * 1¼ teaspoons cream of tartar
 * 1 teaspoon vanilla extract
 * ½ teaspoon almond extract
 * ½ cup sugar
 * 1 cup cake flour
 * 2 cups fresh raspberries

Directions

 * 1) In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form.
 * 2) Add the extracts.
 * 3) Gradually beat in sugar until stiff, scraping bowl occasionally.
 * 4) Sift flour over beaten whites; sprinkle with berries.
 * 5) Gently fold flour and raspberries into batter until well mixed.
 * 6) Pour into an ungreased 10-in. tube pan.
 * 7) bake at 325 °F for 40-45 minutes or until lightly browned and entire top appears dry.
 * 8) Immediately invert cake pan; cool completely, about 1 hour.

Nutritional information
Diabetic Exchanges: One serving equals 1 starch; also, 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat.