Raspberry Lemon Roll Recipes

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RASPBERRY LEMON ROLL



Raspberry Lemon Roll image

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.

Provided by MamaJ

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • Grease a jelly roll pan and line with waxed paper.
  • Grease and flour paper.
  • Mix cake according to package directions and pour into prepared pan.
  • Bake 15 minutes at recommended temperature until lightly browned.
  • Remove from oven and turn onto powdered sugar coated kitchen towel.
  • Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
  • Whip cream cheese until smooth.
  • 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.).
  • Once the cake is cool, unroll and brush with Chambord.
  • Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
  • Roll up.
  • Garnish with powdered sugar, lemon slices and raspberries.

Nutrition Facts : Calories 441.9, Fat 17.3, SaturatedFat 12.4, Cholesterol 31.2, Sodium 561.2, Carbohydrate 65.4, Fiber 0.2, Sugar 38.5, Protein 8.2

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