ANGEL LUSH
See how quick and easy our delicious Angel Lush is to make. Our step-by-step instructional video breaks it all down for you. You'll be able to wow your next crowd with the impressive looks and exquisite tastes of our Angel Lush, no problem.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
- Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
- Refrigerate 1 hour. Top with berries just before serving.
Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ANGEL LUSH WITH PINEAPPLE FROM DOLE®
Layers of angel food cake are spread with a creamy vanilla mixture and topped with fresh berries.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
- Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
- Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Nutrition Facts : Calories 157 calories, Carbohydrate 32.7 g, Fat 2 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 354.3 mg, Sugar 13.3 g
ANGEL LUSH WITH PINEAPPLE
End the night on an airy, fruity cloud of Angel Lush with Pineapple. Start with store-bought angel food cake and Angel Lush with Pineapple is ready fast.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
- Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
- Refrigerate 1 hour. Top with berries.
Nutrition Facts : Calories 160, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ANGEL LUSH...MAKE IT YOUR WAY!
Provided by Taste of Home
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.
Nutrition Facts :
ANGEL LUSH CUPCAKES
This recipe was sent to me from Kraft Foods. Haven't tried it yet but it sounds good. It's also low fat and a diabetic recipe.
Provided by Susan Day
Categories Cakes
Time 25m
Number Of Ingredients 5
Steps:
- 1. HEAT oven to 375ºF.
- 2. PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
- 3. MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
- 4. TOP with berries
- 5. nutritional information per serving Calories 90 Total fat 0.5 g Saturated fat 0 g Cholesterol 0 mg Sodium 160 mg Carbohydrate 20 g Dietary fiber 0 g Sugars 18 g Protein 2 g Vitamin A 0 %DV Vitamin C 8 %DV Calcium 2 %DV Iron 0 %DV Healthy Living Information Low fat Carb Choices: 1 Diet Exchange 1 Starch Nutrition Bonus Feel good about serving these low-fat cupcakes to friends and family at your next gathering.
PASTEL ANGEL FOOD CUPCAKES
Think spring with these quaint cupcakes, completed with an ombre cake finish and pastel pink frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 26
Number Of Ingredients 11
Steps:
- Move oven rack to lowest position. Heat oven to 375°F. Place paper baking cup in each of 26 regular-size muffin cups.
- In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
- Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
- Divide batter among 3 bowls. Carefully fold a few drops yellow food color into 1 bowl until desired shade. Repeat with red and green food color and remaining batter. In each muffin cup, spoon 2 tablespoons of each color batter next to each other; using knife, make "S" motion through batters to swirl.
- Bake 5 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove from pan to cooling racks to cool.
- Use one can of Betty Crocker™ Whipped Fluffy White Frosting- and mix with 4 drops of red food color. Frost cupcakes.
Nutrition Facts : Calories 110, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Cupcake, Sodium 55 mg, Sugar 20 g, TransFat 0 g
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- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-4 liners – this recipe makes about 14-16 cupcakes. Set aside.
- In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual. Add the vanilla extract and beat just until incorporated.
- In several additions, slowly sift the flour mixture into the egg white mixture using a fine-mesh strainer, gently folding after each addition. To avoid the cupcakes from deflating or tasting dense, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Spoon batter into liners, filling only 2/3 full to avoid spilling over the sides.
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From delish.com
Cuisine AmericanEstimated Reading Time 40 secsServings 30Total Time 1 hr 30 mins
- Preheat oven to 375 degrees F. Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full.
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