Angel Food Cake With Vanilla Custard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bobbie – no, Cakes, Desserts, Healthwise | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | 2% low-fat milk |
| 1/4 | c | Sugar |
| 4 | Egg yolks | |
| 1 | T | Vanilla extract |
| 8 | 2 oz. angel food cake |
INSTRUCTIONS
Place milk in 1 quart glass measure. Microwave at High for 3 minutes. Combine sugar and egg yolks in a Medium bowl; stir with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to glass measure. Microwave at High for 2 1/2 minutes, stirring after 1 1/2 minute.Stir in vanila. Cover; cool to room temperature. Serve over angel food cake. Yield: 8 servings. (Serving size- 1 slice cake with 1/4 cup sauce.) Per serving; 228 calories, 15% CFF, Fat, 3.7 grams, Cholesterol 113 mg. MC formatting by bobbi744@acd.net ICQ #12099523 Recipe by: Cooking Light Magazine, Nov/Dec '96 p. 169 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 94.1mg
Sodium: 52.5mg
Potassium: 81.2mg
Carbohydrates: 9g
Fiber: 0g
Sugar: 8.7g
Protein: 2.9g