Low-Fat Strawberry Angel Food Cake

• Angel food cake
• 1 1/2 cups powdered sugar
• 1 cup cake flour
• 1 1/2 cups egg whites (12)
• 1 1/2 teaspoons cream of tartar
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• Mixture
• 8 ounces fat free cream cheese
• 12 ounces fat-free cool whip
• 3/4 cup sugar
• 2 cups strawberries

1. Heat oven to 375u0b0F.
2. Mix powdered sugar and flour; set aside.
3. Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
4. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
5. Continue beating until stiff meringue forms.
6. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
7. Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
8. Add cubed angel food cake in cream cheese mixture and stir until well coated.
9. Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
10. Refrigerate.

angel food cake, powdered sugar, cake flour, egg whites, cream of tartar, sugar, vanilla, almond extract, salt, cream cheese, cool whip, sugar, strawberries

Taken from www.food.com/recipe/low-fat-strawberry-angel-food-cake-155573 (may not work)