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# Healthy Recipes: Chocolate Mint Angel Food Cake with Raspberry Sauce
- URL: https://www.foodconsumer.org/healthy_recipes_0122110511/
- Published: 2011-01-25T18:10:00.000Z
- Updated: 2026-09-22T15:56:48.000Z
- Description: The recipe pairs a cocoa and peppermint angel food cake with raspberry sauce, and argues that desserts built on whole fruit with little fat carry a lower calorie density, so one portion delivers fewer calories.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, Healthy Recipes, #vivvo-import

Indulge Sans Guilt

Just because you’re dieting doesn’t mean you can’t indulge a few cravings here and there. The main issue with sweet desserts is energy (or calorie) density: the amount of calories per ounce of food. Most desserts with high amounts of sugar and fat have a high calorie density so you eat more calories to feel fuller. Recipes that use whole fruits and have little fat, like the one featured here, are lower in calorie density, so one portion contains fewer calories. Maintaining a healthy weight and a low body fat is one of the most important factors in cancer prevention. 

Chocolate Mint Angel Food Cake with Raspberry Sauce

\*The sauce for this recipe may be sweetened with a sugar substitute if you desire to cut the calories even lower.\*

Cake:

¾ cup cake flour

½ cup cocoa powder

1 ½ cups sugar, divided

12 egg whites

1 ½ tsp. cream of tartar

¼ tsp. salt

1 ½ tsp. vanilla extract

1 tsp. peppermint extract

Sauce:

1 package (10 oz.) frozen raspberries, thawed and drained (juice reserved)

Water

¼ cup sugar

2 Tbsp. cornstarch

Preheat oven to 375\. Sift flour, cocoa and ¾ cup sugar twice and set aside. Beat egg whites with cream of tartar, salt, vanilla and peppermint until stiff enough to form soft peaks but still moist and glossy. Add remaining ¾ cup sugar, two tablespoons at a time, continuing to beat until egg whites hold stiff peaks. Sift about ¼ of flour mixture over egg whites and fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 2-piece 10-inch tube pan for 35-40 minutes or until done. Invert cake in pan over a wine bottle or long stem soda bottle and cool.

For sauce, add enough water to reserved raspberry juice to measure 1 ¼ cups. Mix sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir for 1 minute. Cool. Serve with angel food cake.

Makes 12 servings.

Per serving: 160 calories, <1 g total fat (0 g saturated fat),

38 g carbohydrates, 5 g protein, 2 g dietary fiber, 105 mg sodium.

From [AICR](http://www.aicr.org/?ref=foodconsumer.org)