Rainbow Sherbet Cake Roll
This light and easy cake roll can be prepared year-round, but it's especially refreshing in the heat of summer. It's nice to have this dessert in the freezer ready to serve to unexpected company.
1 (16 ounce) package angel food cake mix
1 to 2 tablespoons confectioners' (powdered) sugar
1/2 gallon berry rainbow sherbet
Preheat oven to 375°F (191°C). Grease two 15 x 10 x 1-inch baking pans with Pan Release or baking spray with flour, then line with wax paper and grease again. Prepare cake mix according to package directions; spread batter into prepared pans.
Bake for 18 to 22 minutes or until the top springs back when lightly touched and entire top appears dry.
Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire cooling rack.
Unroll cakes; spread each with 4 cups sherbet to within 1/2 inch of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-inch slices.
One serving equals 183 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 187 mg sodium, 41 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.