Lemon Angel Rolls with Raspberry Sauce

Lemon Angel Rolls with Raspberry Sauce Ingredients

1 Angel; (10.5-ounce) food	1 pk (10-ounce) frozen
1 Jar; (11-1/4-ounce) lemon	1/4 c Water
Sifted powdered sugar	1 tb Lemon juice
RASPBERRY SAUCE	1/2 c Sugar

Instructions for Lemon Angel Rolls with Raspberry Sauce

Remove crust from cake. Cut cake horizontally into 8 slices; flatten each slice slightly with a rolling pin. Spread each cake slice evenly with lemon curd. Starting from a narrow end, roll up cake slices, jellyroll fashion. Wrap individually in wax paper, and chill. ???? Cut each roll into thirds; sprinkle with powdered sugar. Spoon Raspberry Sauce evenly onto individual dessert plates; top with 3 cake roll slices. Makes 8 servings. RASPBERRY SAUCE: Process frozen raspberries, water and lemon juice in a food processor or blender until pureed. Pour raspberry mixture through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar. Bring to a boil over medium heat. Reduce heat, and simmer 10 minutes. Chill. Makes 1 cup. Southern Living Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1031 by Suzy Wert on Jan 22, 1998

Main Ingredient: CitrusCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Lemon

Powdered sugar

Raspberry

Sugar

Desserts Lemon Citrus

for flavor and categorization

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