Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic
information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers
has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any
purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights
worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek
prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Plus+ 6 Per Serving
1 20-ounce can pineapple rings in juice,
drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature
6 tablespoons packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup heavy cream
7 ounces angel food cake
1. Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple
rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or
raspberry) in the center of each pineapple ring.
2. Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
3. Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer
on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple
puree, scraping down the sides as necessary.
4. Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple
mixture over the simmering water and beat on medium speed until thick, doubled in
volume and an instant-read thermometer registers 160°F, 5 to 8 minutes. Remove from the
heat (be careful of the escaping steam) and continue beating on medium speed until room
temperature, 8 to 10 minutes. Set aside.
5. Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart
stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to
a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed
while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes.
Increase the speed to high and continue beating over the heat until very stiff and glossy,
about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point).
Remove from the heat (be careful of the escaping steam) and continue beating on medium
speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved
pineapple mixture until smooth.
6. Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric
mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the
whipped cream into the batter. Pour the batter over the pineapple slices in the pan.
7. Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter,
completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.
8. Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run
a knife around the edges. Invert the pan onto a large serving plate and rap gently on the
counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If
the bottom does not release easily, place a towel soaked in hot water on it for a minute,
then try again.
Makes 10 Equal Servings
Nutritional Info Per Serving: 211 calories; 6 g fat; 78 mg cholesterol; 39 g carbs; 3 g protein;
1 g fiber; 96 mg sodium
Frozen Pineapple Cake