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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. —Joan Colbert, Sigourney, Iowa INGREDIENTS: 1 package (16 ounces) angel food cake mix DIRECTIONS: 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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NUTRITIONAL FACTS One slice equals: 236 Calories |
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TASTY TIP Making a cake roll is easier than you think. See Video» |
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Eat Right with The Taste of Home Diabetic Cookbook 2008 |
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