This is actually Marne's recipe. It's very easy to make and stores well in the freezer!
Mix an angel food cake according the the package directions. Spread the cake batter on top of a wax paper lined large cookie sheet (with sides) and bake until lightly golden brown. I think it was about 18-20 minutes - not sure. After it's baked, flip the pan onto a large tea towel and then peel off the wax paper and then roll the cake up with the towel and let it cool.
After it is cool, carefully unwrap the cake and then spread the filling on top of the cake. Then roll it back up. Wrap the cake roll in saran wrap (I wrap mine really good - a couple times) and freeze it until your ready to eat it! I usually let it sit out a few minutes before slicing it - you can serve it frozen cold or partially thawed.
Filling:
1- 8 ounce strawberry yogurt
1 small pkg. of sugar free vanilla pudding mix
2 cups thawed Cool Whip
Chopped fresh strawberries - however much you want (optional)
3 drops red food coloring - to make it a pretty pink
5 comments:
thanks for posting!
Yep, thanks. I was way slow in getting this posted. My recipes are a mess.
Oh...I just wanted to add that if you don't use the sugar free pudding you will end up with lots more filling, more than you need. And it will be much sweeter. Also, you really only need to use 2 cups of Cool Whip. Using a whole package would make too much.
Thanks so much for this post. I had a piece of this yummy dessert at Elder Bednar dinner and I'm so glad to have the recipe to try. And the best surprise is that there's not heavy cream or any particularly "sinful" ingredients!
Thanks for sharing. I think this will be our Sunday dessert for company coming over.
Post a Comment