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    LEMON ANGEL CAKE ROLL

    List of Ingredients




    1 package (16 ounces) angel food cake mix
    3/4 cup plus 1 tablespoon confectioners' sugar, divided
    1 package (8 ounces) reduced-fat cream cheese, softened
    1/4 cup lemon juice
    2 teaspoons grated lemon peel
    1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
    12 drops liquid yellow food coloring, optional
    24 whole strawberries

    Recipe



    Line a 15x10 x1 baking pan with waxed paper; coat paper with nonstick cooking spray. Set aside. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 degrees for 25-30 minutes or until golden brown.

    Turn cake onto a kitchen towel lightly dusted with confectioners' sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

    For filling, beat cream cheese and 1/2 cup confectioners' sugar. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired. Unroll cake; spread with filling to within 1 in. of edges. Roll up again; dust with remaining confectioners' sugar. Refrigerate for 1-2 hours. Cut into slices. Garnish with strawberries. Yield: 12 servings.

 

 

 

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