Lemon Roll with Blueberries
(Adapted from The New American Heart Association Cookbook 25th Anniversary Edition )


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 True Lemon®
12 ounces fresh blueberries (1½ cups)

1. Preheat oven to 350 degrees.
2. Line a 10 x 15-inch jelly-roll pan with wax paper.
3. In a large bowl, combine pie filling and cake mix. Beat on medium setting for 5 to 7 minutes. Spoon into pan.
4. Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
5. Sprinkle a dish towel with confectioners' sugar. Invert cake onto towel. Peel away and discard wax paper. Neatly trim edges of cake roll.
6. Starting from a short end, roll up cake in dish towel. Let cool in a cooling rack for 2 hours.
7. Put whipped topping in a small bowl. Stir in True True Lemon®.
8. Unroll cake and remove dish towel. Spread cake with whipped topping; reroll.
9. Freeze until shipped topping is firm, about 2 hours.
10. To serve, cut into 16 slices. Sprinkle with blueberries.
    
    

16

Calories: 273 Saturated
Fat: 1 g
Protein: 5 g
Polyunsaturated Fat: 1 g
Carbs: 57 g
Monounsaturated Fat: 1 g
Chol: 51 mg
Fiber: 1 g
Total Fat: 3 g
Sodium: 314 mg