Mini Lemon Angel Food Cakes

Preheat oven to 350 degrees.

Lightly coat a 12-cup muffin pan with cooking spray or line with paper cups.

In a small bowl, sift cake flour with ¼ cup of bakers’ sugar.

In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt.

Continue to beat egg whites while gradually adding the remaining ½ cup sugar until the soft peak stage. Beat in vanilla and lemon zest.

With a spatula, gradually fold in sifted flour and sugar mixture to egg whites.

Spoon into muffin pan. Bake for 15-18 minutes, until lightly golden on top and they spring back when touched.

Serve with fresh berries and a drizzle of chocolate sauce, or make a lemon glaze with powdered sugar and lemon juice.

Per cake: Calories 78, Calories from Fat 0, Total Fat 0g, cholesterol 0mg, Sodium 50mg, Carbohydrate 17.3g, Fiber 0.1g, Protein 2.1g