Angel Food Puffs Ww Recipes

WEIGHT WATCHERS ANGEL FOOD TRIFLE

Steps:

• Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
• Arrange half the cake cubes in the bottom of a medium-size glass bowl.
• Top with 1 cup of the berries.
• Top with 1 1/2 cup of the cheese-yogurt mixture.
• Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
• Decorate with the remaining 1/4 cup berries.
• Top each serving with 1 T whipped topping.
• This makes six servings at 5 points each per serving.

ANGEL FOOD PUFFS - WW

Steps:

• Preheat oven to 350.
• Combine first 3 ingredients in a large bowl.
• Beat with a mixer at medium speed until smooth.
• Drop batter by heaping tablespoon onto baking sheet coated with cooking spray.
• Bake at 350 for 9 minutes or until lightly browned.
• Remove from baking sheets.
• Immediately, and cool on wire racks.
• Tip: You can change the flavor of these light, chewy cookies by using any other flavored sugar-free carbonated beverage.
• Try strawberry or lemon-lime for starters.

ANGEL PUFF

Steps:

• preheat oven to 350 degrees.
• Beat eggs until they are light and fluffy.
• Add the remaining ingredients and stir gently until well blended.
• Pour into a 9"x13" baking dish.
• Bake for 30 minutes.

ANGEL FOOD PETIT FOURS

Steps:

• Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
• I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
• The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.