Nutritional Info

Nutrition Facts

Serving Size 1 (356g)

Calories 635
Calories from Fat 130 (20%)
Amount Per Serving %DIV
Total Fat 14.4g 22%
Saturated Fat 7.2g 36%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 146.1mg 49%
Sodium 1279.9mg 56%
Potassium 406.2mg 9%
Total Carbohydrate 95.3g 32%
Dietary Fiber 2.4g 10%
Sugars 4.8g
Protein 27.8g 56%

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Recipe Description
Make everyday angel food cake into a brand new dessert that's destined to become a family favorite.
Prep time
1 hr 20 min
Cook time
1 hr 55 min
Ready In
3 hr 15 min


Serves Tool

Serves To:USMetric
3 1/2 Cup(c)  skim milk
3 Tablespoon(T)  sugar
3/4 Cup(c)  egg substitute
1/2 Cup(c)  cranberries or cherries, dried
1 Tablespoon(T)  vanilla extract
1/2 Teaspoon(t)  butter extract
1/4 Teaspoon(t)  cinnamon, ground
2 Tablespoon(T)  slivered almonds, toasted
1 1/2 Cup(c)  cranberry raspberry juice
3 Tablespoon(T)  sugar
3 Tablespoon(T)  reduced fat margarine, softened
1/4 Teaspoon(t)  cinnamon, ground
1/2 Cup(c)  water
1 Teaspoon(t)  cornstarch
1 Teaspoon(t)  cornstarch
5 Cup(c)  premade angel food cake, cut into 1 inch cubes


Preheat oven to 250° F. Arrange cake cubes in a single layer in a jelly roll pan. Bake for 30 minutes, or until dry. Turn off oven. Combine milk, sugar, egg substitute, cranberries, vanilla extract, butter extract, cinnamon and almonds in a large bowl. Mix well, as with a pudding. Add cake cubes, and toss gently. Let stand 1 hour, stirring gently occasionally. Preheat oven to 350° F. Spoon mixture into a 9 by 5 by 3 inch loaf pan coated with cooking spray. Bake for 1 to 1 1/4 hours, or until set. Meanwhile, combine juice, sugar, margarine and cinnamon in a small saucepan. Cook over medium heat, stirring frequently until sugar dissolves. Combine cold water and cornstarch and stir well. Add to juice mixture. Bring to a boil. Cook, stirring constantly, until clear and thickened. To serve, spoon warm pudding in serving clishes. Spoon warm sauce around pudding.

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Angel Cake Pudding
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