Low Fat Strawberry Angel Food Cake Roll Recipes

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan. Spread batter to cover bottom of pan. (Pan will be full.) Bake 20 to 22 min. or until top is golden brown and cake springs back when touched lightly in center. Cool in pan 30 min.
• Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel together. Cool completely. Reserve 1 cup berries; coarsely chop remaining berries.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup COOL WHIP and chopped berries. Unroll cake; remove towel. Spread berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place, seam-side down, on platter. Frost with remaining COOL WHIP. Top with reserved berries.

Steps:

• Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

Steps:

• Heat oven to 375ºF.
• Mix powdered sugar and flour; set aside.
• Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
• Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
• Continue beating until stiff meringue forms.
• Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
• Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
• Add cubed angel food cake in cream cheese mixture and stir until well coated.
• Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
• Refrigerate.

Steps:

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

Steps:

• Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces.
• In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled.
• Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations.
• Try experimenting with different flavors of jell-o and fruit-delicious!
• Enjoy!

Steps:

• Preheat oven to 425°F.
• Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
• Stir in the dry biscuit mix until well blended.
• Spread evenly into a greased 9-inch round cake pan.
• Bake 12-15 minutes or until top is golden.
• Remove from pan and cool completely on wire rack.
• Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
• Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
• Gently stir in half of the whipped topping until well blended.
• When cake has cooled, carefully slice in half horizontally to make 2 layers.
• Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
• Spread top of strawberries with the pudding mixture and top with the top cake layer.
• Spread remaining whipped topping on top of cake and top with remaining strawberries.
• Serve immediately!
• Please store cake leftovers in refrigerator.

Steps:

• Prepare a 13 x 9-inch baking dish.
• Sprinkle the broken cake pieces in the prepared baking dish.
• In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
• Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
• In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
• Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
• Chill until serving.
• Delicious!

Steps:

• Prepare the angel food cake as per directions.
• Prepare and chill the vanilla pudding mix.
• Cut or tear the angel food cake into pieces.
• Place a layer of cake cubes at the bottom of a glass bowl, then a layer of strawberries, spoon vanilla pudding on top, then repeat with a layer of cake cubes, strawberries and pudding until finished.
• Chill until ready to serve.
• Spoon the trifle into bowls and top with the Cool Whip Free.