Raspberry Angel Roll

1 (16 ounce) package angel food cake mix
1/4 cup confectioners' sugar
1 cup fresh or frozen raspberries, thawed
1/4 cup granulated sugar
1/4 cup water
3 ounces fat-free cream cheese, softened
1 (14 ounce) can low-fat sweetened condensed milk
1/4 cup lemon juice

Heat oven to 350 degrees F. Line a 15 x 10-inch jellyroll pan with foil, extending foil 1 inch over the ends of pan.

Prepare the cake mix according to package directions. Spread the batter evenly into the prepared pan. Bake 30 minutes or until the top springs back when lightly touched. Sprinkle a clean kitchen towel with confectioners' sugar. Immediately turn the cake onto the towel. Peel off the foil. Beginning at a narrow end, roll up the cake with the towel, jellyroll-fashion; cool completely.

Meanwhile, in small saucepan, combine the raspberries, sugar and water. Bring to a boil; reduce the heat and simmer, uncovered, for 5 to 7 minutes. Drain the raspberries, transfer them to a blender and puree. Set aside and cool. In a small mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk and lemon juice until smooth. Stir in the raspberry puree. Chill the mixture 1 hour.

Unroll the cake and trim the edges. Reserving 1 1/2 cups of the filling, spread the remainder over the cake to within 1 inch of the edges; re-roll jellyroll-fashion without the towel. Place on a serving plate seam-side down; spread reserved filling on all sides. Chill thoroughly before serving.

Makes 12 servings.