BLUEBERRY ANGEL DESSERT
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
ANGEL FOOD CAKE ROLL
There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
BLUEBERRY ANGEL FOOD CAKE
Inspired by Recipe#3794. I found that the blueberries and juice get more evenly distributed than peaches do, for more fruit flavor in every bite! Note: This works best if you have the "1-packet" type of angel food cake mix. If you have the "2-packet" kind, you can empty both packets into the bowl together, but you may end up with a slightly denser cake. Feel free to try this with other kinds of fruit in juice. I'd like to know how it turns out! I've already made it with pineapple, peaches, and blueberries. I might try strawberries next....
Provided by lucid501
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 2
Steps:
- Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all.
- Do NOT add the water specified on the box -- just cake mix and fruit/juice.
- Mix with electric mixer on low speed and then bake as directed on the cake mix box.
- Top with whipped cream and fresh berries if desired.
LEMON BLUEBERRY ANGEL FOOD CAKE ROLL
This Lemon Blueberry Angel Food Cake Roll looks fancy but is so incredibly easy to make! It's made with angel food cake mix, a lemon cream cheese filling, and topped off with homemade whip!
Provided by Ashley Fehr
Categories Dessert
Time 6h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non stick spray and press parchment paper to the pan.
- Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
- Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
- Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
- To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest and vanilla and beat until thick and combined. Add yellow food coloring if desired.
- Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling -- you want some in every bite but you also do not want it to squish out.
- Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
- Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon wedges and fresh blueberries if desired.
Nutrition Facts : Calories 338 kcal, Carbohydrate 38 g, Protein 4 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 384 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRANBERRY ANGEL FOOD CAKE ROLL
An angel food cake roll with cranberry filling. Serve with whipped cream, if desired.
Provided by paigekowolewski
Categories Cake Roll Recipes
Time 3h50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then spray the paper.
- Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add vanilla and cream of tartar, continuing to beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar. Gradually sift flour mixture over egg white mixture, folding it in until just combined. Spread batter evenly in the prepared pan.
- Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.
- Remove cake and set on a wire rack. Loosen sides with a spatula, then generously sift confectioners' sugar over top. Cover cake with a clean kitchen towel and invert onto a second wire rack. Remove the pan and peel off the waxed paper. Starting at the short end, roll up the cake and towel together. Place, seam-side down, on a rack and let cool completely, about 1 hour.
- Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.
- Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.
- Very gently unroll the cooled cake. Carefully spread cranberry filling over top, leaving a 1/2 border with no filling. Gently re-roll the cake and place, seam-side down, on a serving platter. Refrigerate for up to 2 hours before serving.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 58.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 4.2 g, Sodium 108.9 mg, Sugar 46.7 g
BLUEBERRY ANGEL FOOD CAKE
Make and share this Blueberry Angel Food Cake recipe from Food.com.
Provided by sheila
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl beat the cream cheese and sugar.
- Fold in whipped topping and cake cubes.
- Spread evenly into an ungreased 13 x 9-inch pan.
- Top with pie filling.
- Cover and refrigerate for about 2 1/2 hours.
- Cut into squares.
Nutrition Facts : Calories 859.2, Fat 23.4, SaturatedFat 16.6, Cholesterol 41.6, Sodium 482.1, Carbohydrate 156.6, Fiber 5.3, Sugar 123.5, Protein 8.2
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