1 Angel Food Cake mix (1 lb. box)
1 can (20 oz.) crushed pineapple in unsweetened pineapple juice
water if needed
Preheat oven to 350 degrees F.
Drain the pineapple, reserving juice. Set pineapple aside. Measure the juice and add water if necessary to make 1 1/4 cups liquid. Add the liquid to the cake mix in a large bowl and beat on low speed for 30 seconds. Beat on medium speed for another minute. Fold in the pineapple and pour into an ungreased angel food cake pan* or two 9" loaf pans. Bake for 40 to 45 minutes, until top is dark golden brown and the cracks feel very dry and not sticky. Do not underbake.
If you use a tube pan, immediately turn the pan upside down onto a glass bottle. If you use loaf pans, rest them on their sides on a heatproof surface. Let cool completely. Run a knife around the edges to remove cake from pan. Store tightly covered. 12 servings- 3 points each.
*Be sure that your angel food (tube) cake pan is the large size- 10" X 4". If you use a smaller tube pan or a bundt cake pan, the batter will overflow.
3/4 cup low-fat vanilla yogurt
3 tablespoons light sour cream
1 1/2 teaspoons fresh lime juice
1 tablespoon orange marmalade
1 tablespoon ginger root, finely chopped (or grated)
4 cups fresh fruit (apples, pears, grapes, oranges, melon, nectarines, etc.)
Mix together the yogurt, sour cream, lime juice, marmalade and ginger root to make the sauce. Chill 1 to 2 hours before serving. Cut up the fresh fruit and serve with the sauce. One serving is 1 cup of fruit and 1/4 cup sauce- 2 points.