Orange-Blueberry Angel Food Cake

This is a delicious cake with a little tang to it! So yummy!

1 1/2 c egg whites (10-12 large)
1 1/2 c sifted powdered sugar
1 c sifted cake flour or sifted all-purpose flour
1 t vanilla
1 1/2 t cream of tartar
1 c granulated sugar (or substitute Splenda baking sugar just make sure to read the equivalency directions)
1 1/2 c freeze dried blueberries (I used the little "wild" blueberries in the frozen food section)
1 T finely shredded orange peel
1 C sifted powdered sugar
3-5 t frozen orange juice concentrate thawed (I didn't have this, just regular OJ and it tasted fine!)

~Directions~

In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1 1/2 c powdered sugar and the flour together 3 times. Set aside.

Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 T at a time, beathing until stiff peaks form (tips stand straight).

Sift 1/4 of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. Gently old in freeze-dried blueberries and orange peel. Pour into an ungreased 10-nich tube pan. Gently cut through batter to remove air pockets.

Bake cake on the lowest rack in a 350F oven for 40-45 min or until top springs back when lightly touched. Immediately invert cake in pan; cool completely in pan. Loosen cake from pan; remove cake.

In a small bowl combine the 1 c powdered sugar and 3 t of the OJ concentrate. Stir in enough of the remaining OJ, 1 t at a time, to reach drizzling consistency. Drizzle over cooled cake.

You will LOVE this cake and want to eat more than just one piece! and at only 208 c and 0g fat per serving (makes 12 servings) you can!!

YUM!