Low-Fat Angel Cake Roll
Posted for Low-Fat Tuesday
Taste Tester Notes; for a more intense strawberry flavor add in some strawberry extract with the yogurt and pudding mix
Nutritional Facts for 1 serving:Calories 236/ Fat 2 grams (2 grams saturated) Cholesterol 2 mg/ Sodium 464 mg/ Carbohydrate 49 grams
Servings 10
INGREDIENTS:
1 (16 ounces) package angel food cake mix
6 teaspoons confectioners sugar
1 cup fat-free strawberry yogurt (or low-fat)
1 (1 ounce) package instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups Cool Whip frozen reduced-fat whipped topping, thawed
INSTRUCTIONS:———————————-
Preheat oven to 350 degrees F.
Line a 15 x 10-inch baking pan with waxed paper.
Prepare cake according to package directions.
Pour batter into prepared pan.
Bake for 15-20 minutes or until cake springs back when lightly touched (watch closely the cake bakes quickly).
Cool for 5 minutes.
Turn cake onto a clean lint-free 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 with pudding mix and food coloring if desired; fold in whipped topping.
Unroll cake, then spread filling evenly over cake to within 1/2 in. of edges, then roll up.
Cover and freeze.
Remove from freezer 30 minutes before slicing.
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