SAN DIEGO, April 15, 2014 — Easter season is a time for Christians all over the world to celebrate the victorious resurrection of Jesus Christ.
Early Christians adopted many pagan beliefs, incorporating them into new Easter season celebrations.
As chocolate bunnies, marshmallow chickens, flavored jellybeans and colored Easter eggs line store shelves, many earnest buyers are unaware that such highly sought confections actually symbolize the advent of spring with its promise of fertility and rebirth.
Americans love Easter and many eagerly organize Easter egg hunts at schools and homes, attend church services, and happily fill Easter baskets with delicacies for their children.
Families and friends will come together to share a traditional Easter meal.
Baked ham is at the center of many Easter feasts, along with an array side dishes and desserts.
For those committed to healthy eating, enjoying such a scrumptious feast could be very challenging!
The grand finale of an Easter meal is a delicious and oftentimes decadent dessert.
A special Easter dessert recipe, Black and White Angel Food Cake, provided by Maureen Callahan, transforms a basic angel food cake into a masterpiece.
Blending the flavors of chocolate and vanilla, the Black and White Angel Food Cake is also designed for healthy consumption:
1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar (or sugar substitute), divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa
Fresh sliced strawberries (optional)
Preheat oven to 325 degrees
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cut at a time; fold in after each addition.
Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly.
Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
Add 3/4 teaspoon cocoa to remaining laze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with fresh seasonal strawberries.
Display this magnificent cake masterpiece on a pedestal cake stand. Use as a centerpiece for a buffet or dessert table if desired.
May the true meaning of Christ’s sacrifice remain at the fore of all celebrations as Christians all over the world celebrate Easter.
Until next time, enjoy the ride in good health!
Laurie Edwards-Tate, MS, is a health care provider of over 30 years. As a featured “Communities Digital News” columnist, LifeCycles with Laurie Edwards-Tate emphasizes healthy aging and maintaining independence, while delighting and informing its readers. Laurie is a recognized expert in home and community-based, long-term care services, and is also an educator.
In addition to writing for “Communities Digital News,” Laurie is the President and CEO of her firm, At Your Home Familycare, which serves persons of all ages who are disabled and infirm with a variety of non-medical, in-home care and concierge services.
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