Raspberry Angel Food Cake

10 large egg whites
1-1/4 tsp. cream of tartar
1 tsp pure vanilla extract
1/2 tsp. pure almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

Heat oven to 325�F. Ungreased 10" tube pan.

In mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour & raspberries into batter until well mixed. Pour into ungreased 10" tube pan.

Bake at 325�F for 40-45 mins or until lightly browned & entire top appears dry. Immediately invert cake pan; cool completely, about 1 hr.

16 Servings

One serving equals: 65 calories.., 35 mg sodium�, 0 cholesterol�, 13 g carbohydrates,.. 3g protein, trace fat. ++++ Exchanges: 1 starch