Servings: 16

You’ll need:
1 Angel Food Cake Mix
1-1/3 cups water (boil 1/3 cup)
1/3 cup unsweetened cocoa powder
2 tsp. pure vanilla extract
1 oz. red food coloring
2 Tbsp. sugar or Splenda
1 large Angel Food Cake Pan

Preheat oven to 375 degrees F.

In a medium bowl, using a wire whisk, mix cocoa powder, 1/3 cup boiling water, vanilla extract, red food coloring and sugar or Splenda and set aside.

Using a metal bowl and wire whisk or Kitchen Aide mix on low speed the egg white packet from the Angel Food Cake Mix and 1 cup water, until fully moistened for about 1 minute. Change mixing speed to high and mix about 5 minutes or until high peaks form. Scoop one cup from egg white mixture and mix into the medium bowl red velvet mixture, whisking to fully incorporate. Set aside again.

Slowly add cake powder mixture to peaked egg white mixture and mix by hand with wire whisk or slotted spoon and mix completely. Mix in red velvet mixture with wire whisk or slotted spoon.

Pour into an un-greased, non-floured angel food cake pan and level top with a spatula. Using a knife poke and remove any large bubbles.

Put on bottom rack, but still in the middle of the oven. Bake for about 35 minutes, until an inserted wire cake tester comes out clean. Invert pan on a wire cooling rack. Allow to slightly cool and using a flat butter knife loosen from pan and release onto a large plate.

​Serve completely cooled with either fat free whipped topping with sliced strawberries, any white icing or fat free vanilla frozen yogurt.

Servings: 12-14

You’ll need:
1-3/4 cups all-purpose white flour
1 cup sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
1-1/4 cups low-fat buttermilk
1 cup packed light brown sugar
2 large eggs (lightly beaten)
1/4 cup canola oil
2 tsp. pure vanilla extract
1 cup hot strong black coffee
Non-stick cooking spray

Cocoa Coffee Frosting
1 stick (1/2 cup) light butter, softened
2-1/2-3 cups confectioner’s sugar
3/4 cup cocoa powder
1/2 tsp. pure vanilla extract
1 tsp. low fat buttermilk
1 tsp. cold strong coffee

Preheat oven to 350 degrees F. Lightly spray a 12 cup bundt pan with non-stick cooking spray. Dust the bundt pan with flour, invert and shake out the excess flour.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)

Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until an inserted toothpick comes out clean.

Allow to completely cool then gently loosen and remove from pan turning upside down on a large plate.

To prepare Cocoa Coffee Frosting in a medium (at least 4 cup/1 quart) mixing bowl beat softened butter add 2-1/2 cups of confectioner’s sugar, cocoa powder and mix completely on medium speed. While continuing to mix on medium speed add buttermilk and cold strong coffee and mix until it reaches a frosting consistency. If the frosting appears to be too thin in consistency then mix in some more of the left-over 1/2 cup confectioner’s sugar a little bit at a time to make a thicker frosting.

Using a spatula spread frosting over entire top, inside and outside of bundt cake.

Refrigerate in a covered cake container, until ready to serve!

​Karen’s Note:Serve bundt cake slices alongside a hot cup of coffee, small espresso, cocoa or latte…an ice cold milk is a great choice too!

Servings: 8-12

You’ll need:
2 cups leftover turkey, cut-up
4 large russet potatoes, peeled, sliced & quartered
3 Tbsp. canola oil
3 Tbsp. light butter
1/3 cup onions, diced
1/3 cup celery, diced
1/3 cup carrots, sliced
1/2 cup frozen peas, thawed
14 oz. can low sodium chicken or turkey broth
1 cup low fat milk
1/2 c. all-purpose flour
Salt and pepper (to desired taste)

In a medium pan add peeled and quartered russet potatoes, cover with salted water and set heat to high. Bring water to boiling and cook potatoes on medium-high heat for about 10-12 minutes, until fork tender. Immediately drain precooked potatoes in a colander (do not rinse) and set aside.

Add canola oil in a large stock pot or dutch oven and set heat to medium-high. Melt light butter in heated canola oil. Add onions, celery and carrots and saute, stirring continually, until all veggies are fork tender and onions become transparent.

Slowly stir in chicken or turkey broth and cook on medium heat for about 5-10 minutes, stirring occasionally. Add turkey and precooked potatoes. Slowly stir in low fat milk and adding, while stirring the flour, until complete dissolved. Stir in thawed peas and salt and pepper to desired taste. Bring to a rolling boil reduce heat to low and continue stirring for about 15-20 minutes, until mixture reaches a thickened soup consistency.

Karen’s Note: Try using left-over turkey from Frank’s Smoked Turkey recipe to make this Turkey Potato Soup taste so delicious! Serve with whole wheat crackers or Yellow Corn Cake on the side and enjoy!