8 large egg whites
3/4 c. sugar
1/4 tsp. almond extract
1/2 c. flour
1/4 c. cocoa
1/3 c. low sugar cherry spread (jam)
1/4 c. whipped topping
1 (8 oz.) can pitted dark cherries, drained

Heat oven to 375°F. At high speed, beat egg whites until soft peaks form. Gradually add sugar (one tablespoon at a time), until stiff and glossy. Add almond extract. In a small bowl mix flour and cocoa. Sprinkle over egg whites, half at a time. Using rubber spatula, gently fold in. Spoon into 8-inch tube pan.

Bake 25 minutes. Invert cake. Cool in pan. Remove. Cut into 3 layers. Spread with jam. Frost with whipped topping and cherries.

Makes 16 servings. Contains 84 calories per serving.