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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. package (16 ounces) angel food cake mix
3. teaspoons confectioners' sugar
4. cup (8 ounces) strawberry yogurt
5. package (1 ounce) instant sugar-free vanilla pudding mix
6. drops red food coloring, optional
7. cups reduced-fat whipped topping
8. Directions
9. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions.
10. Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
11. 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.
12. In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.
13. 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.
14. Nutritional Analysis: One slice equals 236 calories, 2 g fat (2 g saturated fat), 2 mg cholesterol, 464 mg sodium, 49 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 3 starch.
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