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Name: Lemon Angel Rolls with Raspberry Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 11.25-oz jar lemon; 1 10.5-oz package Angel food; 1/2 c Sugar; 1/4 c Water; 1 tb Lemon juice; powdered sugar Sifted; 1 pk frozen

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INGREDIENTS

1 11.25-oz jar lemon
1 10.5-oz package Angel food
1/2 c Sugar
RASPBERRY SAUCE
1/4 c Water
1 tb Lemon juice
powdered sugar ; Sifted
1 pk frozen

Servings

INSTRUCTIONS

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

NOTES

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Lemon Angel Rolls with Raspberry Sauce

1 11.25-oz jar lemon
1 10.5-oz package Angel food
1/2 c Sugar
 RASPBERRY SAUCE
1/4 c Water
1 tb Lemon juice
 powdered sugar Sifted
1 pk frozen

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 <SuzyWert@aol.com> on Jan  22, 1998

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 8

Calories: 257
Calories from Fat: 4 (2%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 276.6mg		10 %
Potassium 96.8mg		3 %
Total Carbohydrate 65.3g		19 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 62.9g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 257

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