Angel Food Roll

1 Box Angel Food Cake Mix
1 1/4 Cups Cold Water
5 teaspoons Confectioner's Sugar
8 oz. Nonfat Yogurt (any flavor)
1 (1 oz.) Box Vanilla Sugar Free Instant Pudding Mix
2 Cups Fat Free Cool Whip

Preheat oven to 350 degrees. Line a 11X17X1 inch baking pan with waxed paper. Spray lightly with non-stick cooking spray. Beat the cake mix and water together on low speed for 30 seconds, and then 1 minute on medium speed. Pour batter into prepared pan. Bake for 15-20 minutes or until the cake springs back when lightly touched (don't freak out when you see how puffed it is, it will go down). Cool for 2-3 minutes. Sprinkle the confectioner's sugar onto a clean kitchen towel and turn the cake onto the towel. Gently peel off the waxed paper. Roll the cake and towel together starting on the short side and ending on the opposite side. Cool completely on a wire rack. In a small bowl, whisk the yogurt and dry pudding mix together. You can add food coloring if you want to enhance the color (I used 6-8 drops). Fold in the cool whip. Gently unroll the cake and spread the pudding mixture evenly on top within 1/2 from each edge. Gently roll the cake back up. Wrap in plastic wrap and freeze for 2-3 hours. Remove from freezer, slice and place on plates to thaw for 20-30 minutes. If you have leftovers, store them in the freezer. I stored mine in the refrigerator for less than an hour, and when I went to cut a piece for someone to try, it was getting a little wet on the outside. Note: I used white chocolate raspberry yogurt and it was fabulous!

Serves: 10
Per Serving: 206 Calories; trace Fat (0.9% calories from fat); 5g Protein; 45g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 448mg Sodium. Exchanges: 0 Non-Fat Milk; 2 1/2 Other Carbohydrates. WWP: 4 (www.AimeesAdventures.com)