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Raspberry Angel Food Cake

10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup granulated sugar
1 cup cake flour
2 cups fresh raspberries

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally.

Sift flour over beaten egg whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed.

Pour into an ungreased 10-inch tube pan pan. Bake at 325 degrees F for 40 to 45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

Serves 16.

Nutritional Analysis: One serving equals: 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat

Diabetic Exchange: 1 starch

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