Title: Lemon Angel Rolls with Raspberry Sauce
Categories: Desserts
Yield: 8 Servings

1 Angel; (10.5-ounce) food
-cake loaf
1 Jar; (11-1/4-ounce) lemon
-curd
Sifted powdered sugar

------------------------------RASPBERRY SAUCE------------------------------
1 pk (10-ounce) frozen
-raspberries; thawed
1/4 c Water
1 tb Lemon juice
1/2 c Sugar

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