Low-Fat Angel Cake Roll
Recipe: #6847
October 24, 2012
Categories: Baby Shower, Birthday, Christmas, Mothers Day, New Years, Sunday Dinner, Thanksgiving, Oven Bake Heart Healthy, Low Fat, Pudding Mix, Cake Mix, more
"This was originally posted on my food blog for low-fat Tuesday. If you can't find strawberry Greek yogurt use plain or vanilla and add in some strawberry extract with the yogurt and pudding mix, must use only thick fat-free Greek yogurt. "
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (60.2 g)
- Calories 54.4
- Total Fat - 2 g
- Saturated Fat - 1.6 g
- Cholesterol - 0.9 mg
- Sodium - 31.3 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.2 g
- Sugars - 6.5 g
- Protein - 0.8 g
- Calcium - 23.2 mg
- Iron - 0.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Line a 15 x 10-inch baking pan with waxed paper.
Step 2
Prepare angel food cake according to package directions. Spread the batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched (watch closely the cake bakes quickly). Cool for 5 minutes.
Step 3
Turn cake onto a clean lint-free 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.
Step 4
In a large bowl whisk the Greek yogurt with pudding mix and food coloring if desired; fold in whipped topping.
Step 5
Unroll cake, then spread filling evenly over cake to within 1/2 inch of edges, then roll up. For easier slicing freeze slightly.
Tips
No special items needed.
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