Anita's Tried & True Heart Healthy Recipes

Lemon Angel Roll

Adapted from
10 servings

16 ozs angel food cake mix 2 tsps lemon peel, grated 
powdered sugar 4 drops food coloring, yellow 
14 ozs fat-free sweetened condensed milk 4 ozs Cool Whip Free, thawed 
1/3 c bottled lemon juice  
Preheat oven to 350. Line a jelly-roll 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, jelly-roll fashion. Cool thoroughly. Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and yellow 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.
Nutritional Analysis per serving (10 servings total)
Calories 337   %CFF 2 %
Total Fat 0.5 g   Saturated Fat 0 mg
Protein 7 g   Cholesterol 5 g
Carbohydrates 67 g   Sodium 382 mg
Sugars 52 g   Fiber 0.1 g
6.8 WW Points
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