Last night, my friend Kate made a wonderful “family” dinner for a few of us and finished it off with a delicious summer dessert. I literally grabbed my dish back as she was clearing the table and demanded that she let me finish my last bite. The great thing about this dessert it wasn’t even that bad for us because it was from the The American Heart Association Cookbook.
22 once can lemon pie filling
16 ounce package angel food cake mix
1 tablespoon confections’sugar
2 cups fat-free or low-fat frozen whipped topping, thawed
12 ounces fresh blueberries
Preheat the oven to 350 F
Line a 10×15 inch jell roll pan with wax paper
In a large mixing bowl, stir together the pie filling and cake mix, Beat on medium for 5 to 7 minutes. Spoon in to the pan, using a rubber scraper, smooth the mixture. Bake for 25 to 30 minutes, or until a tooth pick inserted in the center comes out clean
Sprinkle a dish towel with confectioners’ sugar Invert the cake onto the towel Peel away and discard the wax paper. Neatly trim the edges of the cake roll. Starting from a short end, roll up the cake in the dish towel. Let cool on a cooling rack for 2 hours.
In a small bowl, stir together the topping and lemon zest.
Unroll the cake and remove the dish towel. Spread the whipped topping over the cake; reroll. Freeze for about 2 hours, or until the whipped topping is firm
To serve, cut into 16 slices. Sprinkle with blueberries – don’t be stingy.
Click here to download the pdf of the recipe.