One of my favourite cakes to make is Angel Food.  And my favourite bit of the cake?  The super crunchy brown pieces on the top, that just barely don’t overflow onto the floor of the oven . . . where the other dead cakes lay.

As a kid, I used to hate Angel Food.  Whenever my mom would make this cake, I would feel gipped out of a real cake.  I always craved the super fatty cake!  Can you tell I have a weight problems?!  Haha.   No, seriously.

Now, I crave the taste of THIS cake!  I’m not sure how my taste buds have changed to love angel food . . . I guess the same way they changed to love squash, eggplant, cooked cauliflower, and cilantro.

Angel Food Confetti, with whipping cream frosting!  Mmmmm!  The best part about Angel Food is that it is mostly fat free!  Ummm, not so sugar free . . . or fat free with the whipping cream, but I guess it’s better than a regular cake!

Somehow, someone (perhaps moi?) needs to invent a sugar free, fat free cake (with icing!) that TASTES great.  Hmmm, I smell a mission!  I’ll call it “spring cleaning” . . . cleaning out the sugar and the fat!  I’ll be sure to post if I can figure it out.

HELP! What did I just say? Do you have any good recipes for a “healthy” cake?

Bail me out if you can, but for now, back to the post . . . Angel Food Cookies.  At first, I didn’t think it would be possible to turn a runny cake mix into a cookie, but it was!  All you need to take is one box of your favourite angel food batter (funfetti, hello!), add 1/2 cup of diet rootboor, mix it up and scoop it out!  Super simple!

Angel Food Cookies

(adapted from Home Cook’n)

Ingredients:

1 box of angel food mix

1/2 cup of diet rootbeer (or any flavour diet pop of your choosing . . . you can even use water)

1 tsp vanilla

Directions:

Preheat oven to 350 F.  Mix all ingredients together well.  Drop by muffin scoop on to lined cookie sheet.  Bake for 6-8 minutes, or until cookies are JUST browned.   *The original recipe said to make sure they didn’t turn brown, and stay white, but to me when I did this, those cookies seemed underbaked.  I recommend that you let them brown just slightly. Store in an airtight container.

Too light . . .

Just right . . .

If you’re like me, you would top these babies with strawberry whipping cream!  Mix together a 1:2 ratio of strawberry yogurt to whipping cream and you have a sweet topping for these cake cookies.

Next time I am going to let these cookies bake for a couple of minutes longer than I even did . . . get them nice and brown and crispy.  I’m still craving the crunchy taste of the cake top that didn’t die 😉