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Leftovers and a new dessert……..

We had leftover spaghetti tonight.  It’s always better the second time around.  I also had a few “new” things tonight.  A dear friend was hospitalized last week with what he was originally told was a heart attack.  So I made dinner for him and his wife tonight.  They got Panko-Crusted Oven-Fried Chicken, Tarragon Rice, Green Beans and White Sweet Corn.  A couple chicken breasts were left along with a few spoonfuls of the rice and corn after making their plates, so we added that to the mix!  And the good news is, the good friend did NOT have a heart attack after all.  So we were glad to hear that.  And glad to give Mr. Phil and Mrs. Becky some supper!

The BIG deal at dinner tonight was an amazing Weight Watchers-friendly recipe I made.  It’s called Viennese Angel Food Cake with Latte Sauce.  It was insanely delicious!  And absolutely NO GUILT!  That’s the best part!  I hope you enjoy it as much as my family and I did!

Viennese Angel Food Cake

with Latte Sauce 

1 package angel food cake mix
5 Tbsp General Foods International Sugar Free Café Vienna, powder
2 tsp sugar
1 cup fat-free skim milk
1 large egg(s)
To make cake, prepare angel food cake mix according to package directions but stir 2 tablespoons of coffee powder into cake mix; bake as directed. Remove cake from oven and follow directions for cooling. When completely cool, slice into 12 pieces. To make sauce, combine remaining 3 tablespoons of coffee powder, sugar and milk in a small saucepan; bring to a simmer, stirring constantly. Beat egg in a heatproof bowl. Pour about 1/4 cup of milk mixture into egg, beating constantly. Pour egg mixture back into saucepan. Cook over very low heat, stirring constantly until slightly thickened, about 5 minutes. Serve sauce immediately over cake.

Yields 1 slice of cake and about 1 1/4 tablespoons of sauce per serving.

Servings: 12
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Moderate

Now, I made a little change to the sauce.  I used Splenda instead of real sugar.  Even though it only calls for 2 tsp. of sugar, that’s still 32 calories!  So I used the Splenda and saved those calories!  Enjoy! 


4 Responses

  1. Amy! What a pleasant surprise. I am so excited about this blog and can’t wait to see what exciting and delicious recipes you’ll be sharing with others. This recipe reads yummy all the way around and I hope to try it sometime. Congratulations!

  2. Heyyy Amy girl, good to see you out and about again! About time! I love when you post recipies, because Ive gotten so many I enjoy from you. Your pizza dough gets used about once a week around here, and Ive even made cheesy bread with it. Yum!

  3. Wonderful site, Amy!! Whoa…that cake recipe does sound insane! Thanks for sharing your love of food with the world (and some of your biggest fans!)

  4. Thank you for sharing your recipes I will try several of them. They sound so good.. I never thought of combining some the of ingred. that you have.. I will be sharing your web site with others..

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