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Lemon Angel Roll
10 servings
Ingredients
16 oz. Angel food cake mix
Powdered sugar
14 oz. fat-free sweetened condensed milk
1/3 cup lemon juice, bottled
2 tsp. lemon peel - grated
4 drops yellow food coloring
4 oz. Cool Whip Free -- thawed
Instructions
Preheat oven to 350. Line a jellyroll pan with aluminum foil, extending foil 1" over ends of pan. Prepare cake mix according to package directions. Spread batter evenly into prepared pan. Bake for 30 minutes. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil and begin rolling at narrow end, roll up cake with towel, jellyroll fashion. Cool thoroughly. Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring. Mix well. Fold in whipped topping. Unroll cake; trim edges. Spread half lemon mixture; reroll without towel. Place on serving platter, seam side down. Spread remaining mixture over roll.
300 Calories; 1g Fat (3% calories from fat); 7g Protein; 66g Carbohydrate; 5mg Cholesterol; 371mg Sodium
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