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Angel Food Cake Roll

1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 carton (8 ounces) reduced-fat strawberry yogurt
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare
cake according to package directions. Pour batter into prepared
pan. Bake at 350° for 15-20 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 waxed
paper. Roll up jelly-roll style in the towel, starting with a short

Printed from tasteofhome.com Jul 23, 2008

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Angel Food Cake Roll cont.

side. Cool on a wire 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 in. of
edges. Roll up. Cover and freeze. Remove from freezer 30 minutes
before slicing.

Yield: 10 servings.