Strawberry Angel Food Cake

Ingredients:

Protein Angel Food Cake:

7 egg whites (from the egg, NOT carton)

1 tsp cream of tartar

1 tsp vanilla extract

2-3 tsp stevia (or other sweetener of choice), to taste

1/2 scoop (15g) PEScience Gourmet Vanilla Protein powder

Cream Cheese Frosting:

8 oz (224g) fat free cream cheese

1/2 cup (112g) plain greek yogurt

1/2 package (14g) jello sugar free cheesecake pudding mix

1 tbsp zero-calorie sweetener

2 tbsp (30g) unsweetened almond milk

Topping:

180g strawberries, sliced

confectioner's sugar (optional)

Directions:

1. Preheat oven to 315 degrees F. Spray any can pan with cooking spray. I used a springform pan.

2. Crack eggs and discard or save egg yolks for later use. Place the egg whites in a medium sized mixing bowl.

3. Add vanilla, stevia, and cream of tartar to egg whites and beat with a hand mixer until firm peaks form (I did about 5 minutes on high speed).

4. Using a spatula, fold in the protein powder carefully as to not deflate the egg white mixture.

5. Place the batter in the cake pan and cook for 15-20 minutes or until top of the cake starts to become golden brown. When done, let cool. Then place in fridge.

To make Cream Cheese Frosting:

1. In a medium sized mixing bowl, add cream cheese, sweetener, jello pudding mix, yogurt, and almond milk. Mix with a hand mixer until all is combined. Keep stored in fridge until cake is chilled and is ready to frost.

Assemble the cake:

1. Place cake carefully on the surface you plan to serve it. It has the potential to stick to the plan (the springform pan helps with this), but it is still- easier to go ahead and set it up this way!

2. Using a spatula, carefully frost cake.

3. Top with fresh strawberries and confectioner's sugar if desired. Slice, and enjoy!

Nutrition Facts:

Serving Size: 1/8 of cake with frosting and strawberries (91g)

82 Calories | 0.5g F | 8g C | 12g P

Recipe by: Lauren Joyner

Instagram: @laurenfitfoodie

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