Note to self: Pictures are Good. Don’t forget pictures. Top: Crepes with Angel food cake. As you can see, the recipe is exactly the same for the two items, but look at the difference! I’m happy to report that they were a hit! Middle: Angel Food Cake on its own, as a cross-section. I could only eat half of one because it was pretty filling. Look at how wonderfully the cream fills the middle. It was delicious!
I know, true low-carb believers and gluten-free friends. You’re like “First of all, she’s back posting on a tear,” and second of all, “I wonder how to make my hair smell like berries.”
OK, maybe not the second bit, but I have been finding that as we’re winding down, the soothing qualities of being in the kitchen help to keep me sane. I can make stuff, touch stuff, sniff stuff. For me, it’s like a hands-on Paint Your Wagon fun time, coupled with whipping creams, berries and other fun things.
Gluten-free, and very low-carb (which means low glycemic load), the only think the induction folks from Atkins will have to stay away from is the berries (you’re allowed three ounces of fresh cream in induction according to the 2002 DANDR).
**Edited to add: I used the Mini Wilton Non-Stick Angel Food Pans (can be found at Super Target, 2 per pack). These are roughly 5-6″ in diameter.
Angel Food Cake
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
3 packets Splenda
Net Carbohydrates: 6
Protein: 7.5 grams
Fat: 18 grams