INGREDIENTS:
• 12 egg whites
• 2 tsp. cream of tartar
• 1 pinch of salt
• 1 cup Jay Robb’s strawberry protein powder (or egg white powder, if dairy-sensitive)
• 1 cup Swerve Sweetener (Confectioners Style) or erythritol and 1 teaspoon stevia glycerite
• 1 tsp. strawberry extract (or other extract)
LEMON CURD
• 1 cup Swerve Sweetener (Confectioners Style)
• ½ cup lemon juice
• 4 large eggs
• 1 tbsp. finely grated lemon peel
• 8 tbsp. coconut oil (or butter, if not dairy-sensitive)
OPTIONAL CUSTARD
• 12 large egg yolks
• 1 cup unsweetened almond milk
• ½ cup Swerve Sweetener (Confectioners Style)
• ½ cup coconut oil (or butter), melted
DIRECTIONS:
1. Preheat oven to 350 degrees F. Sift the whey protein and sweetener together and set aside. In a large, clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for “healthified” crème brûlée, “healthified” coconut custard, or “healthified” ice cream). Add cream of tartar and continue to beat until very stiff (you will be able to put the bowl upside down and the whites won’t fall out). Add your favorite extract flavor. Quickly fold in the whey mixture. Pour into a greased 10-inch tube pan. Bake at 350 degrees F for 45 minutes. It makes 14 servings. It also makes great French toast.
2. LEMON CURD: Combine natural sweetener, lemon juice, 4 eggs, and lemon peel in a heavy, medium-sized saucepan and whisk to blend. Add butter. Whisk constantly over medium heat until the mixture thickens and coats the back of the spoon thickly (do not boil) (about 12 minutes). Pour the mixture through a strainer into a medium-sized bowl. Place the bowl in a larger bowl filled with ice water and whisk occasionally until the lemon curd has cooled completely (about 15 minutes). Can be made 1 day ahead. It makes 12 servings.
3. CUSTARD (if you don’t like lemon): Whisk egg yolks, almond milk, and sweetener in a medium-sized metal bowl to blend. Slowly mix in the melted oil/butter so the eggs don’t cook unevenly. Set the bowl over a saucepan of simmering water. Whisk mixture constantly and vigorously until it thickens and the instant-read thermometer inserted into mixture registers 140 degrees F. Do this for about 3 to 5 minutes total (or until the mixture coats the back of a spoon). Remove the bowl the mixture is in from the cold water. Serve it warm or chilled. If serving chilled, it can be prepared 1 to 3 days ahead and refrigerated. (Re-whisk before serving.)
NUTRITIONAL INFORMATION (PER SERVING)
TRADITIONAL ANGEL FOOD = 159 CALORIES, 0.7G FAT, 5.5G FIBER, 35G CARBS, 0.2G FIBER
“HEALTHIFIED” ANGEL FOOD = 54 CALORIES, 1G FAT, 11.1G PROTEIN, 0.9G CARBS, 0G FIBER (11% FAT, 82% PROTEIN, 7% CARBS)
“HEALTHIFIED” ANGEL FOOD WITH LEMON CURD =
146 CALORIES, 10G FAT, 13G PROTEIN, 1G CARBS, TRACE FIBER
(61% FAT, 36% PROTEIN, 3% CARBS)
