INGREDIENTS

INSTRUCTIONS

Line the bottom and sides of a 15" x 10" x 1" baking pan with foil; set
aside.
Sift together the 3/4 cup powdered sugar and flour; repeat sifting twice.
In a large mixer bowl, beat the egg whites, cream of tartar, vanilla
extract and salt with an electric mixer on medium speed until soft peaks
form (tips curl).  Add sugar just 1 Tablespoon at a time, beating till
stiff peaks form (tips stand straight).
Sift about one-third of the flour mixture over the egg whites; fold in
lightly by hand.  Repeat, folding in the remaining flour mixture one third
at a time.  Spread the batter evenly in the prepared baking pan.
Bake at 350¡ for 20 minutes, or until done.  Cool in pan on wire rack for 5
minutes.  Invert onto a clean dry kitchen towel which has been sprinkled
with powdered sugar.  Carefully peel off the foil.  Starting at the narrow
end, roll warm cake and towel together; cool, seam side down, on a wire
rack.
Meanwhile, stir together the yogurt and the thawed dessert topping. Unroll
the cooled cake and remove towel.  Spread the yogurt mixture evenly to
within 1" of the edges.  Again starting at the narrow end, reroll the cake.
Place in plastic wrap.  Cover cake and chill in the refrigerator for up to
Before serving, sprinkle cake roll with additional powdered sugar, if
desired.
From:  _Better Homes & Gardens Creative Ideas - Low Calorie_ Summer 1986.
Note:  The nutritional analysis given by BH&G and the nutritional analysis
given by MasterCook are disparate.
Posted to EAT-L Digest 24 Jul 96
Date:    Wed, 24 Jul 1996 23:11:06 -0600
From:    Ilene Warfield <ilenewar@STARNETINC.COM>
NOTES : This angel food cake roll contains only 2 grams of fat per
serving!  Almost any fruit-flavored yogurt can be substituted for
the blueberry; some suggestions:  raspberry or mixed berry,
strawberry or strawberry-banana, tropical fruit.

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