Raspberry Lemon Roll

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This is a lovely summer dessert. it is light and refreshing and low calorie to boot! It also looks beautiful when served. low fat ingredients can be used but i wouldn't recommend using fat free cream cheese.

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Steps

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Grease a jelly roll pan and line with waxed paper.

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Grease and flour paper.

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Mix cake according to package directions and pour into prepared pan.

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Bake 15 minutes at recommended temperature until lightly browned.

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Remove from oven and turn onto powdered sugar coated kitchen towel.

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Remove waxed paper and roll up jelly roll fashion , starting with the short side , to cool.

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Whip cream cheese until smooth.

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Add powdered sugar , zest and cool whip and mix thoroughly.

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Once the cake is cool , unroll and brush with chambord.

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Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.

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Roll up.

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Garnish with powdered sugar , lemon slices and raspberries.

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Ingredients

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angel food cake mix, cream cheese, powdered sugar, lemon zest, cool whip, chambord raspberry liquor, raspberry pastry filling