Low Fat Celestial Citrus Roll Recipe

Ingredients

1 package angel food cake mix

-- L6 ounces

1/4 cup confectioners' sugar, divided

1 envelope unflavored gelatin

1/2 cup granulated sugar

1 cup orange juice

1/4 cup lemon juice

1 cup reduced-calorie nondairy whipped topping, thawed

1 1/2 cups raspberry or blueberry sauce, optional

Method

--see step 4 --peaches and cream terrine-- -- see recipe 1.

Preheat oven to 350°F.

Prepare cake mix according to package directions.

Spread batter onto parchment or waxed paper-lined 15 1/2- by 10 1/2- by 1-inch baking pan.

Bake about 22 to 25 minutes, or until golden and springy to touch.

2.Sprinkle clean cloth towel with 1 tablespoon confectioners' sugar.

Immediately invert cake onto towel; remove parchment paper and cool.

3.In small saucepan, mix gelatin and sugar; blend in juices and let stand 2 minutes.

Over low heat, stir about 3 minutes, until gelatin dissolves.

Cool 5 minutes.

4.In bowl, combine gelatin mixture and whipped topping.

Chill until thick.

5.Evenly spread mixture to within 1 inch of cake edges.

Beginning at long edge, roll up cake, jelly-roll fashion.

Place seam-side down on serving plate.

Chill at least 1 hour before serving.

6.To serve, sprinkle with remaining 3 tablespoons confectioners' sugar.

Slice and serve with berry sauce.

Per serving: About 333 calories, 6g protein, 75g carbohydrate, 1g fat, 3% calories from fat, 0mg cholesterol, 512mg sodium, 0g fiber.

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