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Angel Food Cake Roll
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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 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.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |