Angelic indulgences: indulge your sweet tooth while faithfully following healthy dietary guidelines. Check out this low-fat, carbohydrate-conscious, sugar-free, and diabetic-friendly dish

THIS FRUITY SUMMER TREAT IS PERFECT FOR BREAKFAST OR DESSERT. The soy protein isolate balances the carbohydrate content (no sleep-inducing post-glucose crash here!) and makes the cake more filling.

Always use whole grains instead of refined white flour, which forms a sticky substance in the digestive system. The hearty flavor of whole-wheat flour gives this recipe extra punch and heart-healthy fiber!

Preheat oven to 350[degrees]F. Spray an 8" cake pan with nonstick spray. In one bowl, place egg whites and cream of tartar and set aside. In a separate bowl, whisk together well: egg yolks, applesauce, sour cream, milk, soy spread, and vanilla extract. In a separate bowl, mix whole-wheat flour, baking powder, spices, Splenda[R], and soy protein isolate.

Return to bowl of egg whites. Mix with electric mixer on low until stiff. Combine flour and yolk mixture and fold into egg whites without deflating whites. Gently fold into cake pan. Melt soy margarine in a small baking dish and combine with apple/lemon gelatin, 1 T. Splenda[R], cranberries, raspberries, and peach slices. Fold mixture into top of cake batter leaving some fruit on top of batter and some slightly within the batter. Bake 40 to 50 minutes or until middle is set or edges begin to brown.

While cake is baking: Mix together all icing ingredients with an electric mixer and beat until light and fluffy. Place icing in a large sealing freezer bag and cut bottom corner of bag to create a small opening through which to squeeze icing.

When cake is cool, pipe icing around circumference, then swirl the icing in between pieces of fruit on top of cake. Place fresh raspberries into icing around circumference to form a solid boarder (optional). Serves 8. Per serving: calories: 175; fat: 6.5 grams; net impact carbohydrates (minus fiber): 14; protein: 8 grams; cholesterol: 134 milligrams.

WHOLE-WHEAT FRUIT TREAT

5   large eggs, separated

With whites:

1   t. cream of tartar

With yolks:

1/2 cup soymilk
1/4 cup soy margarine (or any non-hydrogenated
    spread), divided
    (set half aside)
1   t. vanilla extract
1/3 cup low-fat sour cream
1/4 cup unsweetened all-natural
    applesauce

Sift in:

1   t. baking powder
1/2 cup whole-wheat flour
1/2 cup + 1 T. Splenda[R] (or equivalent
      sugar substitute)
1/2 cup soy protein isolate
1/2 t. allspice
1/2 t. nutmeg
1/2 t. cinnamon
1/2 T. sugar free apple or lemon gelatin
1/2 cup sliced peaches
    cup sliced raspberries + 1/4 cup for
      garnish
1/4 cup dried cranberries

Icing:

4   ounces fat-free cream cheese
2   T. soy or olive oil spread
1   T. sugar-free vanilla pudding mix
1/4 cup unsweetened soymilk
1/2 cup Splenda[R]
1/8 t. maple extract

Angela Braden is the author of the upcoming book Angelic Indulgence.

COPYRIGHT 2004 Review and Herald Publishing Association
COPYRIGHT 2004 Gale Group