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1 pkg. angel food cake mix
1-1/2 cups raspberry sherbet, softened
1-1/2 cups orange sherbet, softened
1-1/2 cups lime sherbet, softened
Heat oven to 350 degrees. Line a jelly roll pan with waxed or parchment paper. Prepare cake batter as directed on package, except spread half of batter in prepared pan. Spread remaining batter in ungreased 9x5" loaf pan. Bake jelly roll pan 20-25 minutes, and the loaf pan 35-45 minutes, until top springs back when lightly touched. Reserve loaf cake for another use.
Cool jelly roll pan 10 minutes. Loosen cake from edges of pan and turn out onto towel heavily sprinkled with powdered sugar. Remove waxed or parchment paper. Trim off hard edges of cake. Carefully roll cake and towel together from narrow end. Cool on wire rack.
Unroll cake and remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake, and lime sherbet on remaining cake. Carefully roll up cake, beginning with narrow side. Place roll, seam side down, on 18x12" piece of aluminum foil. Wrap in foil and freeze roll at least 6 hours, until firm. Remove from freezer 15 minutes before serving.
Fat: 2 grams
Carbohydrates: 38 grams