1 Preheat oven to 350? F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour, and salt. Mix well; set aside. 2 In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. 3. Sift half of flour mixture over egg white mixture; fold gently until combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined. 4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near center comes out clean, about 50 minutes. 5. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices. NOTES : Calories: 142.9 (1.8% from fat) Fat: .3g Cholesterol: 0mg Carbohydrate: 31.8g Fiber: .6g Sodium: 100mg Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Lisa Whittington"
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 329.8mg||11 %|
|Potassium 379.8mg||10 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 24.6g|
|Protein 24.2g||35 %|
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Calories per serving: 206
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