RECIPES


RECIPES


Dad’s Diabetic Delight Submitted by Hayley Garda, Plainfi eld, Ill.


1 box sugar-free yellow cake mix* 1 cup water


¹/3 cup oil 3 eggs 2 containers sugar-free whipped topping 1 pint raspberries 1 pint blackberries 1 pint strawberries 3 kiwis, sliced 1½ feet of sewing thread


* I like Pillsbury® Moist Supreme Sugar-Free.


1. Prepare yellow cake mix as instructed on the box and let cool. 2. Use sewing thread to cut cake in half widthwise and set the top of the cake aside.


3. On the bottom half of the cake, put a fi ne layer of whipped topping. Then add as much of the fruit mixture as you like.


4. Place the top half of the cake on top of the fruit layer and add whipped topping to the top and sides of the cake. Top off with the remaining fruit.


Heavenly Angel Food Cake Submitted by Kimberly Lake, Cross Timbers, Mo.


18 egg whites 1¼ cups granulated sugar 2 teaspoons cream of tartar Pinch of salt


1. Preheat oven to 350° F.


2. Bring eggs to room temperature. Separate egg whites and add cream of tartar, then whip egg whites until stiff.


3. Gradually add sugar, adding 2 teaspoons of sugar at intervals. Be sure to whip thoroughly after each addition of sugar.


4. While whipping, measure fl our and confectioners’ sugar and sift fi ve times. Once all sugar is added, gently fold in fl our mixture and then add fl avorings.


5. Bake for 30 to 35 minutes, or until golden brown. 6. Turn upside down and allow to cool. Serve with favorite topping or alone.


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22 WorkSaver Homeowner with Acreage | EARLY FALL 2012 Magazine, 106 E. 6th Street, Des Moines, Iowa 50309. We may publish yours in an upcoming issue.


1 cup cake fl our ½ cup confectioners’ sugar 2 teaspoons vanilla 1 teaspoon almond extract


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