HEART HEALTHY COOKING CLASS - Healthy Holidays 1999

Peppermint Angel Cake

16 oz. package angel cake mix
10 striped round peppermint candies, coarsely crushed
1 recipe fat-free chocolate sauce
Additional peppermint candies, coarsely crushed (optional)

Prepare cake mix batter according to package directions. Gently fold in the 10 crushed candies. Pour batter evenly into an un-greased 10-inch tube pan. Gently cut through cake batter with a knife or narrow metal spatula to remove air pockets.

Bake cake according to package directions. Immediately invert baked cake pan and cool completely. Using a narrow spatula, loosen the sides of the cake from the pan. Remove cake from pan.

To serve, spoon some of the warm fat-free chocolate sauce over the cake. Sprinkle with additional peppermint candies, if desired. Chill any remaining sauce; re-warm before serving on leftover cake.

Fat-free chocolate sauce

In a small saucepan stir together 3/4 cup sugar, cup unsweetened cocoa powder, and 4 teaspoons cornstarch. Add 1/2 cup evaporated skim milk. Cook and stir constantly over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1 teaspoon vanilla. Cool sauce slightly.

Vegetarian Stuffing

1 loaf day-old bread (multi-grain, nut, sourdough are tasty)
1 can (10 3/4 oz.) fat-free cream of mushroom soup
1 can (10 3/4 oz.) vegetable broth
1 teaspoon poultry seasoning
salt & ground black pepper
1/2 cup cooked wild rice
1/2 cup fresh mushrooms (cut into small pieces)
1/4 cup dried cranberries
1/4 cup pecans or walnuts, optional
1/4 cup apple cubes, optional

Mix together the bread, cream of mushroom soup, vegetable broth, poultry seasoning and salt and pepper to taste. Add any of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.

Bake for about an hour at 350°. You can slice it like a meatloaf and serve.

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