Low-Fat Strawberry Angel Food Cake Roll

• 1 (16 ounce) package angel food cake mix
• 2 tablespoons powdered sugar
• 1 (8 ounce) carton reduced-fat strawberry yogurt
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 3 drops red food coloring
• 2 cups reduced-fat whipped topping
• fresh strawberries, leave whole or slice (to garnish)
• additional reduced-fat whipped topping

1. Line a 15x10x1" baking pan with waxed paper.
2. Prepare cake according to pkg. directions.
3. Pour batter into prepared pan.
4. Bake at 350u0b0 for 15-20 minutes or until cake springs back when lightly touched.
5. Cool for 5 minutes.
6. Turn cake onto a lint-free kitchen towel dusted with powdered sugar.
7. Gently peel off waxed paper.
8. Roll up jelly-roll style in the towel, starting with a short end.
9. Cool on a wire rack.
10. In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping.
11. Unroll cake, spread filling evenly over cake to within 1/2" of edges.
12. Roll up.
13. Wrap and freeze.
14. *Remove 30 minutes before slicing.
15. Plate with additional whipped topping and sliced fresh strawberries.

angel food cake, powdered sugar, strawberry yogurt, vanilla pudding, coloring, topping, fresh strawberries, topping

Taken from www.food.com/recipe/low-fat-strawberry-angel-food-cake-roll-162294 (may not work)