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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a lovely summer dessert. It is light and refreshing and low calorie to boot! It also looks beautiful when served. Low fat ingredients can be used but I wouldn't recommend using fat free cream cheese. Ingredients:
1 (18 ounce) angel food cake mix |
1 (8 ounce) package cream cheese |
1/4 cup powdered sugar |
2 teaspoons lemon zest |
1 (8 ounce) carton cool whip |
1/4 cup chambord raspberry liquor (optional) |
1 (6 ounce) jar raspberry pastry filling |
Directions:
1. Grease a jelly roll pan and line with waxed paper.
2. Grease and flour paper.
3. Mix cake according to package directions and pour into prepared pan.
4. Bake 15 minutes at recommended temperature until lightly browned.
5. Remove from oven and turn onto powdered sugar coated kitchen towel.
6. Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
7. Whip cream cheese until smooth.
8. Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
9. Once the cake is cool, unroll and brush with Chambord.
10. Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
11. Roll up.
12. Garnish with powdered sugar, lemon slices and raspberries.
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