Angel Food Cake:

• 3/4 cup egg whites, room temperature
• 1 tablespoon Sweet Mix or Gentle Sweet
• 1/2 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 3 tablespoons THM oat fiber
• 3 tablespoons whey protein isolate powder
• 2 tablespoons Sweet Mix or Gentle Sweet

Filling:

• 1/2 cup cottage cheese, fat-free
• 1/2 cup plain Greek yogurt, fat free
• 2 tablespoons Sweet Mix or Gentle Sweet
• 1/2 teaspoon vanilla
• 4 drops Loran Cheesecake Flavoring
• 1/4 teaspoon xanthan gum

Glaze:

• 3 strawberries
• 1-2 teaspoons Sweet Mix or Gentle Sweet
• 1/8 teaspoon xanthan gum
• Fresh Berries

Whip egg whites until frothy. Add sweet mix, vanilla, and cream of tartar. Whip until soft peaks for. Combine oat fiber, whey protein, and sweet mix together. Fold into egg whites. Line a 10 inch round baking pan with parchment paper. Spread batter evenly in pan. Bake at 350 degrees F. for 12-14* minutes or until lightly browned. Cool completely. Blend cottage cheese, yogurt, Sweet Mix, vanilla, cheesecake flavoring, and xanthan gum together until smooth. Spread over cake. For glaze, blend strawberries, Sweet mix, and xanthan gum together until smooth. Set aside Clean strawberries. Arrange berries over cake. Drizzle with glaze. Serves 8-10. This is a FP/Neutral by THM guidelines.

*baking time may vary with ovens