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Marbled Angel Cake with Peach Topping

Delicious, and only 1 gram of fat per serving.
  • 1 box (16 oz.) angel food cake mix
  • 5 Tbsps. unsweetened cocoa powder
  • 2 cups vanilla low fat yogurt
  • 2/3 cup skim milk
  • 6 cups canned sliced peaches, in juice or extra light syrup

Preheat oven to 375 degrees. Prepare cake batter according to package directions in non- plastic bowl. Measure 3-4 cups batter into separate bowl. Add cocoa powder to batter remaining in first bowl, gently folding in until well blended.
Pour the cocoa batter into an ungreased 10-inch tube pan. Gently spoon vanilla batter on top; run a knife or metal spatula through batter to "marble" it. Bake 35-40 minutes or until the top crust is firm and looks dry. Do not under bake. Cool, hanging upside down on a bottle or funnel for about 1-1/2 hours. Carefully loosen the cake from the sides of the pan with a knife.
Stir the yogurt and milk together until smooth. Drain the peaches. Cut the cake into 12 slices, about 2 inches each. Spoon 3-4 tablespoons of yogurt sauce over each slice of cake; top with 1/2 cup of drained peaches.
Each of the 12 servings contains 1 gram of fat and 250 calories.
Source: American Institute for Cancer Research

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