Light Strawberry Cake Roll
 

Light Strawberry Cake Roll
Servings: 10

Comments:
If you're trying to reduce the fat (just a little bit) in your
family's diet, then this luscious strawberry cake roll filled with
sliced strawberries and frozen yogurt is just the right choice for a
"light" Easter dessert.

Ingredients:
1 cup sifted cake flour or sifted all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon sifted confectioners' sugar
1 quart strawberry frozen yogurt, softened (fat-free, reduced fat or
regular frozen yogurt)
1-2 cups fresh strawberries, sliced into small pieces

For Garnishes: (optional)
Confectioners' sugar, sifted
Reduced Fat or Fat-Free Non-Dairy Whipped Topping, thawed
Fresh strawberries
Orange peel strips
Mint sprigs

Instructions:
1. Line a 15 x 10 x 1-inch jelly roll pan with waxed paper; set pan
aside.

2. In a small mixing bowl combine flour and baking powder; set aside.

3. In a medium mixing bowl beat granulated sugar, whole egg product or
eggs, and vanilla with an electric mixer on high speed for 5 minutes
or until slightly thick and lemon-colored. Add water and beat on low
speed. Sprinkle flour mixture over egg mixture; fold in gently until
just combined. Spread batter evenly in prepared jelly-roll pan. Bake
in a 375 degree F (190 C) oven for 12 to 15 minutes or until top is
golden and springs back when lightly touched.

4. Immediately loosen edges of cake from pan and turn cake out onto a
towel sprinkled with the 1 tablespoon confectioners' sugar. Roll up
towel and cake, jelly-roll style, starting from one of the cake's
short sides. Cool on a wire rack. Unroll cake; remove towel. Spread
cake with frozen yogurt and sliced strawberries to within 1/2 inch of
edges. Roll up cake. Wrap and freeze at least 4 hours. Sprinkle with
additional confectioners' sugar before serving and garnish with
non-dairy whipped topping, strawberries, orange peel strips and mint,
if desired.

Makes 10 servings.






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