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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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, suggests Joan Colbert. The make-ahead dessert is often requested at her Sigourney, Iowa home. Ingredients:
1 package (16 ounces) angel food cake mix |
5 teaspoons confectioners' sugar |
1 cup (8 ounces) strawberry yogurt |
1 package (1 ounce) instant sugar-free vanilla pudding mix |
3 drops red food coloring, optional |
2 cups reduced-fat whipped topping |
Directions:
1. Line a 15x10x1-in. baking pan with waxed paper. Prepare cake according to package directions.
2. Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
3. 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.
4. In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.
5. 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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