While making a cake roll may seem challenging, I urge you to give this one a try. Here angel food cake mix simplifies the process while producing a light airy cake that’s skinny yet scrumptious. Even if your final result looks a bit messy, you’d be hard pressed to find a strawberry dessert that tastes as heavenly as this one for only 120 calories with just 1.5 grams of fat per serving*.

MAKES 10 SERVINGS

½ box angel food cake mix (1 cup + 2 tablespoons dry mix of a 16 oz. dry mix like Betty Crocker or Duncan Hines)
1 large egg white
1 ½ cups light whipped topping, thawed
2 tablespoons sugar-free or reduced sugar strawberry preserves
1 cup fresh strawberries, thinly sliced
4 teaspoons powdered sugar, divided

1. Preheat the oven to 325°F. Coat a 10 x 15-inch jellyroll pan** with non-stick cooking spray and line with wax paper. set aside.

2. In a large bowl, with an electric mixer, make the 1/2 of an angel food cake according to package directions using dry mix as above, ½ cup plus 2 tablespoons water, and the egg white. Pour batter into prepared pan. Using a spatula, completely level batter. Bake for 15 minutes, or until cake is springy to the touch and edges appear dry. (Do not over-bake or cake will crack when it is rolled).

3. Lay a smooth thin dish towel onto work surface. Sift 2 teaspoons powdered sugar evenly onto towel. As soon as cake comes out of oven, turn cake onto the towel (matching up a short side of the cake with a beginning edge of the towel), remove the wax paper, and roll up the cake with the towel. Let cool.

4. For the filling, in a medium bowl, combine 2 tablespoons of whipped topping with preserves, stir to blend. Fold in remaining topping. Unroll cooled cake, spread filling over cake, leaving ½ inch border, and top the filling with strawberries. Starting from the short side closest to you, reroll cake, cover with plastic wrap and refrigerate until ready to serve.

5. When ready to serve, remove plastic wrap, slice cake in 1” slices, and sift slices with remaining powdered sugar.

*Nutritional information here is corrected from the book. Yes, only 120 calories, and 1.5 gms of fat (not 6)

** If you do not have a jelly roll pan you may use a 9X13 cake pan. If you have one with short sides (1 1/2″) that is best, but any will do. Metal is highly preferred. Roll the cake from the LONG side when using this pan.

NUTRITION INFORMATION PER SERVING: 1 slice ​Calories 120  | Carbohydrate 23g (Sugars 18g)  |  Total Fat 1g (Sat Fat 3g)  |  Protein 3g  |  Fiber 0g  |  Cholesterol 20mg  |  Sodium 180mg  |  Food Exchanges:  1 1/4 Starch, 1/4 Fruit Fat  |  Carbohydrate Choices: 1 1/2  |  Weight Watcher Plus Point Comparison: 3 | Smart Points (free): 5

(Cut into 8 portions = 150 calories and 4 plus points)