Filled Angel Roll (For Diabetics)

Preheat oven to 350 degrees and cut parchment to fit on a jelly roll pan.  Paper must go up the sides as well as on the bottom.  Prepare one 1 package of Angel food cake as directed on the package and pour over paper and bake for 30 to 35 min.  When done, remove to cooling rack.

Sprinkle 1/2 cup of powdered sugar over the cake and place a sheet of parchment over cake and turn cake upside down on the parchment and turn cake out removing pan and extra paper.  Cool completely.

Spread cake with 1/4 cup of Polaner's all fruit strawberry preserves that have been preheated.  

Combine in a bowl 1, 8oz. package of softened low fat cream cheese and 1/4 cup powdered sugar.  Add 1 tbsp. fresh lemon juice and a few drops of yellow food coloring and mix well.  Fold in 1 cup of light whipped topping and gently spread over strawberry preserves to with in one inch of the edge.  Roll up cake gently and sprinkle with more powdered sugar.

Serve a slice on a plate with a little more of the strawberry preserves and with a twist of lemon and a large strawberry sliced and fanned out and a dollop of whipping cream.  How luscious does that sound?

Or:  Try filling with 1/3 cup of powdered sugar and 1, 8oz. package of low fat cream cheese softened and 3 tbsp. of unsweetened cocoa powder and 1 tbsp. milk.  Fold in 1 cup light whipped topping.  Still use the strawberry preserves first.  This is a nice variation and also tastes great.  When you plate it you can add a chocolate curl or two with the fanned strawberry.

ENJOY!!