Cherry Cheesecake Cake Roll
This Cherry Cheesecake Cake Roll is a delightful dessert that combines the lightness of an angel food cake with a creamy cherry cheesecake filling. It’s perfect for special occasions or a weeknight treat.
About Time:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
Ingredients:
For the Cake:
- 1 box angel food cake mix
- Water as needed for cake mix
For the Filling:
- 8 ounces low-fat cream cheese, softened
- Low-calorie sweetener to taste
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling, drained (reserve juice for sweetener)
For the Topping:
- Light whipped cream
- Reserved cherry pie filling juice (optional, for a glaze)
Instructions:
- Prepare the Cake: Follow the original instructions for preparing and baking the angel food cake.
- Make the Filling: In a bowl, beat the low-fat cream cheese and sweetener until smooth. Stir in the vanilla extract and gently fold in the drained cherry pie filling.
- Assemble the Cake: Roll and fill the cooled cake as instructed in the original recipe.
- Top and Serve: Top with light whipped cream. For a glaze, mix the reserved cherry pie filling juice with a bit of sweetener and drizzle over the cake. Refrigerate for at least 1 hour before serving.
Tips:
- Speed Foods: The fruit in the cherry pie filling counts as a Speed Food.
- Portion Control: Be mindful of portion sizes.
By making these adjustments, you can enjoy a delicious treat that fits into your plan. Remember to log your meal and track your Calorie to stay on track with your weight loss goals.