This is one of my favorite summertime desserts. This freezes very well, so when I make one I try to make two then stick one in the freezer for later. It's nice having something ready in the freezer! It tastes good right from the freezer (the filling is like ice cream inside this way) or let thaw for 30 minutes before eating for a softer dessert.
Mix an angel food cake according the the package directions. Spread the cake batter on top of a wax paper lined large cookie sheet (with sides) and bake until lightly golden brown, around 15 minutes or so. When the top springs back to the touch it is done. Let cool for 5 minutes.
After it's baked, flip the pan onto a large towel sprinkled with powdered sugar and peel off the wax paper. Then roll the cake up with the towel and let it cool.
After it is cool, carefully unwrap the cake and then spread the filling on top of the cake. Then roll it back up. Wrap the cake roll in saran wrap good and freeze it until your ready to eat it!
Filling
1- 8 ounce strawberry yogurt
1 small pkg. of sugar free vanilla pudding mix
2 cups thawed Cool Whip
Chopped fresh strawberries - however much you want (optional)
3 drops red food coloring - to make it a pretty pink
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