Lemon Roll with Blueberries
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Description
This takes a little extra work, but it’s worth it!Ingredients
- 22-ounce can lemon pie filling
- 16-ounce package angel food cake
- 1 tablespoon confectioners' sugar
- 2 cups fat-free frozen whipped topping, thawed
- 2 packets True Lemon
- 12 ounces fresh blueberries (1 1/2 cups)
Directions
- Preheat oven to 350 degrees.
- Line a 10 x 15-inch jelly-roll pan with wax paper.
- In a large bowl, combine pie filling and cake mix. Beat on medium setting for 5 to 7 minutes. Spoon into pan.
- Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
- Sprinkle a dish towel with confectioners' sugar. Invert cake onto towel. Peel away and discard wax paper. Neatly trim edges of cake roll.
- Starting from a short end, roll up cake in dish towel. Let cool in a cooling rack for 2 hours.
- Put whipped topping in a small bowl. Stir in True Lemon.
- Unroll cake and remove dish towel. Spread cake with whipped topping; reroll.
- Freeze until whipped topping is firm, about 2 hours.
- To serve, cut into 16 slices. Sprinkle with blueberries.
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Notes
Nutritional Information Calories: 273 Saturated Fat: 1 gProtein: 5 gPolyunsaturated Fat: 1 gCarbs: 57 gMonounsaturated Fat: 1 gChol: 51 mgFiber: 1 gTotal Fat: 3 g Sodium: 314 mg(Adapted from The New American Heart Association Cookbook 25th Anniversary Edition)