Best Raspberry Lemon Roll Recipes
RASPBERRY LEMON ROLL
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.
Provided by MamaJ
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a jelly roll pan and line with waxed paper.
- Grease and flour paper.
- Mix cake according to package directions and pour into prepared pan.
- Bake 15 minutes at recommended temperature until lightly browned.
- Remove from oven and turn onto powdered sugar coated kitchen towel.
- Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
- Whip cream cheese until smooth.
- Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
- Once the cake is cool, unroll and brush with Chambord.
- Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
- Roll up.
- Garnish with powdered sugar, lemon slices and raspberries.
Nutrition Facts : Calories 441.9, Fat 17.3, SaturatedFat 12.4, Cholesterol 31.2, Sodium 561.2, Carbohydrate 65.4, Fiber 0.2, Sugar 38.5, Protein 8.2
RASPBERRY CAKE ROLL
This is a really tasty dessert, and it doesn't have as many calories as some other sweets. It's also a lot easier to make than you might think. Give it a try!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.
Nutrition Facts :
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