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Strawberry Cream Roll
April 07, 2012

I've made this roll numerous times and it is great...with a couple modifications. I whip the cream and add 8 ounces of light cream cheese. I use 1 teaspoon of strawberry gelatin instead of the unflavored gelatin (it gives the cream a beautiful pink color) and omit the 1 tablespoon of sugar. I chop 2 cups of strawberries into a small dice. You will actually have enough cream left over to top everyone's dessert as a garnish! A tip for people just making this for a first time, leave about 4 inches on one of the end of the roll when spreading the cream and leave about one inch on either side. Roll from the cream side to the non-cream side and it shouldn't "squish" out the end or the sides.

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