Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) angel food cake mix

  2. 5 teaspoons confectioners' sugar

  3. 1 cup (8 ounces) strawberry yogurt

  4. 1 package (1 ounce) instant sugar-free vanilla pudding mix

  5. 3 drops red food coloring, optional

  6. 2 cups reduced-fat whipped topping

Instructions Jump to Ingredients ↑

  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. 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. In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping. 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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