WEIGHT WATCHERS' DOUBLE CHOCLATE ANGEL FOOD CAKE WITH STRAWBERRIES

1 1/2 cups cake flour

3/4 cup unsweetened cocoa powder

1/2 tsp salt

2-oz bittersweet or semisweet chocolate, coarsely grated

12 egg whites, room temperature

1 tsp cream of tartar

1 1/2 cups sugar

1 tsp vanilla extract

2 lb fresh strawberries

1 1/2 cups thawed frozen fat-free whipped topping

Place an oven rack in the lower third of your oven and preheat oven to 375-degrees.

In a medium bowl, sift together the flour, 1/2 cup of the cocoa powder and the salt. Stir in the chocolate and set aside.

With electric mixer on medium speed, beat the egg white and cream of tartar until soft peaks form. Add the sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form. Beat in the vanilla.

Sift in the flour mixture, one-third at a time, over the beaten egg whites, gently folding it in with a rubber or silicone spatula just until the cocoa is no long visible. Be careful not ot overmix!

Scrape batter into an ungreased 10-inch tube pan and spread evenly. Bake at 375 until cake springs back when lightly pressed, about 35 to 40 minutes. Invert pan onto its legs or the neck of a glass bottle. Let cool completely.

Remove cake from the pan, place on serving plate and dust with the remaining 1/4 cup cocoa powder. Serve with the strawberries and whipped topping.

Yield: 12 servings

Per serving with 3 strawberries and 2 tablespoons whipped topping: 248 cal, 3g fat (2g sat), 0g tran fat, 0mg cholesterol, 159 mg sod, 53g carbs, 4g fiber, 7g protein, 26 mg calc

Points value 4

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