Angel Food Truffle Torte

9-inch angel food cake

Filling

½ cup chocolate chips

8 ounces fat-free or light cream cheese, softened

¼ cup sifted confectioners' sugar

2 tablespoons unsweetened cocoa powder (Dutch process preferred)

1 teaspoon vanilla extract

Sauce

2 ripe passion fruit (about 1½ ounces each), ¼ cup passion fruit nectar, or ¼ cup passion fruit juice blend

1 cup marshmallow crème (4 ounces)

1 cup fresh strawberries, hulled

With long, serrated knife, cut cake horizontally into 4 equal layers.

For the filling: In a small, heavy saucepan, heat the chocolate chips over low heat for 1 to 2 minutes, or until melted, stirring constantly. Using a rubber spatula, scrape the chocolate into a medium mixing bowl. Stir confectioners; sugar, cocoa powder and vanilla extract into the chocolate. Beat with an electric mixer on medium-high speed for 2 minutes, or until smooth.

Place a layer of cake on a plate. Spread one third of the chocolate mixture over the layer. Repeat with the remaining cake and filling. Cover with plastic wrap and refrigerate for 30 minutes to four days.

For the sauce: Halve the passion fruit and scoop out the pulp with a spoon. Press the pulp through a fine sieve to remove the seeds; discard the seeds. In a food processor or blender, process the pulp, nectar or juice, marshmallow crème and strawberries until smooth (except the strawberry seeds).

To serve: Spoon 2 to 3 tablespoons sauce onto a dessert plate. Swirl to coat the plate. Cut the cake into 12 slices. Place one slice on the prepared plate. Repeat with the remaining sauce and cake.

Serves 12.

Nutrition values per serving: 174 calories, 2.5 g fat (1.5 g saturated), 33 g carbohydrates, 2 g fiber, 5 g protein, 3 mg cholesterol.

"The New American Heart Association Cookbook" (2004 Clarkson Potter)