Ingredients
1 package angel food cake mix
5 tsp powdered sugar
8 oz Dannon Nonfat Strawberry Yogurt
1 box ( 1 ounce) FFSF instant vanilla pudding & pie filling mix
2 cup Cool Whip
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack
In a bowl, whisk the yogurt, pudding mix and food coloring(3 drops or so) if desired. Fold in whipped topping. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.
