Angel Food Cake Roll
There's always room for dessert-especially when it's this eye-catching frozen fare. Strawberry yogurt is delicious for the filling, but different flavors work well, too. The make-ahead dessert is often requested.
1 (16 ounce) package angel food cake mix
5 teaspoons confectioners' (powdered) sugar
1 cup (8 ounces) strawberry yogurt
1 (1 ounce) package instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping
Preheat oven to 350°F (177°C). Grease a 15 x 10 x 1-inch jelly-roll baking pan with butter, then line with wax paper and grease again.
Prepare cake according to package directions. Pour batter into prepared pan.
Bake for 15 to 20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire cooling rack.
In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 inch of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.
Preparation Time: 20 minutes
Bake Time: 20 minutes
Cool Time: 1 hour 10 minutes
Freeze Time: 4 hours
Stand Time: 30 minutes
Amount per serving: Calories 236, Fat 2 g (Saturated Fat 2 g), Cholesterol 2 mg, Sodium 464 mg, Carbohydrate 49 g, Trace Fiber, Protein 5 g. Diabetic Exchange: 3 starch.
Recipe Courtesy Of
Joan Colbert, Sigourney, Iowa