Lemon Angel Cake Roll
Recipe from Light
and Tasty Magazine
“Every time I make this sunny cake roll, people comment
on its fresh flavor and festive look,” observes Diana
H. of Holdenville, Oklahoma. “It goes over big at church
dinners.”
1 package (16 oz) angel food cake mix
3/4 cup plus 1 tablespoon confectioners’ sugar, divided
1 package (8 oz) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 carton (8 oz) frozen reduced-fat whipped topping, thawed,
divided
12 drops liquid yellow food coloring, optional
24 whole strawberries
 Line
a 15-in. x 10-in. x 1-in. 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° 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.
Nutritional Analysis: One serving
(1 slice with 2 strawberries) equals 270 calories, 6 g fat (4
g saturated fat), 11 mg cholesterol, 335 mg sodium, 48 g carbohydrate,
1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch,
1 fruit, 1 fat.
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