Angel Food Cake Roll Recipe

Angel Food Cake Roll Recipe photo by Taste of Home

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There's always room for dessert-especially when it's this eye-catching frozen fare. "We like strawberry yogurt in the filling, but different flavors work well, too," suggests Joan Colbert. The make-ahead dessert is often requested at her Sigourney, Iowa home.

This recipe is:

Diabetic Friendly

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Angel Food Cake Roll Recipe

Prep: 20 min. Bake: 15 min. + freezing

Yield: 10 Servings

20 15 35

Ingredients

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

Directions

Line a 15x10x1-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.

Nutritional Analysis: One slice equals 236 calories, 2 g fat (2 g saturated fat), 2 mg cholesterol, 464 mg sodium, 49 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 3 starch.

Originally published as Angel Food Cake Roll in Quick Cooking January/February 2002, p43