High Protein Strawberry Angel Food Cake

Ingredients

• Egg white

  Raw, fresh eggs

  7 egg white (separated from yolk) or 280g

• Cream of tartar

  Leavening agents

  1 tsp or 3g

• Vanilla extract

  1 tsp or 4g

• Stevia Sweetener

  Tesco

  3 tsp or 3g

• Select Protein, Gourmet Vanilla

  PEScience

  ½ scoop or 16g

• 1/3 Less Fat Cream Cheese Brick

  Philadelphia

  8 oz or 227g

• Nonfat greek yogurt

  Nonfat, plain

  112g

• Sugar Free Fat Free Pudding Cheesecake Flavor

  Jell-O

  14g

• Ultimate Sugar Replacement

  Swerve

  3 tsp or 12g

• Almond milk

  Plain

  2 tbsp or 30g

• Sliced Strawberries

  Well-Pict

  180g

Directions

1. 1. Preheat oven to 315 degrees F. Spray any can pan with cooking spray. I used a springform pan.
2. 2. Crack eggs and discard or save egg yolks for later use. Place the egg whites in a medium sized mixing bowl.
3. 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. 4. Using a spatula, fold in the protein powder carefully as to not deflate the egg white mixture.
5. 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.
6. 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.
7. 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!
8. (source: https://pescience.com/blogs/recipes/high-protein-strawberry-angel-food-cake)