Lemon Angel Roll

Ingredients:
16 ounce angel food cake mix
Powdered sugar
14 ounce can fat-free sweetened condensed milk
1/3 cup lemon juice, bottled
2 tsp. lemon peel - grated
4 drops yellow food coloring
4 ounces Cool Whip Free -- thawed

Directions:
Preheat oven to 350 degrees.

Line a jellyroll pan with aluminum foil, extending foil 1-inch over ends of pan.

Prepare cake mix according to package directions. Spread batter evenly into prepared pan. Bake for 30 minutes. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil and begin rolling at narrow end, roll up cake with towel, jellyroll fashion. Cool thoroughly.

Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring. Mix well. Fold in whipped topping.

Unroll cake; trim edges. Spread half lemon mixture; reroll without towel. Place on serving platter, seam side down. Spread remaining mixture over roll.

Makes 10 servings.

Nutritional information per serving:
Calories: 300
Fat: 1g
Calories from fat: 3%
Protein: 7g
Carbohydrate: 66g
Cholesterol: 5mg
Sodium: 371mg