Angel Food Cake Roll

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • Confectioners’ sugar
  • 1 cup (8 ounces) strawberry yogurt
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 drops red food coloring, optional
  • 2 cups whipped topping

Directions

  1. Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment paper.
  2. Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping.
  4. Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
Nutrition Facts

1 slice: 243 calories, 3g fat (3g saturated fat), 1mg cholesterol, 427mg sodium, 50g carbohydrate (37g sugars, 0 fiber), 4g protein.

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