Instructions: Line the bottom and sides of a 15" x 10" x 1" baking pan with foil; set aside.

Sift together the 3/4 cup powdered sugar and flour; repeat sifting twice.

In a large mixer bowl, beat the egg whites, cream of tartar, vanilla extract and salt with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar just 1 Tablespoon at a time, beating till stiff peaks form (tips stand straight).

Sift about one-third of the flour mixture over the egg whites; fold in lightly by hand. Repeat, folding in the remaining flour mixture one third at a time. Spread the batter evenly in the prepared baking pan.

Bake at 350i for 20 minutes, or until done. Cool in pan on wire rack for 5 minutes. Invert onto a clean dry kitchen towel which has been sprinkled with powdered sugar. Carefully peel off the foil. Starting at the narrow end, roll warm cake and towel together; cool, seam side down, on a wire rack.

Meanwhile, stir together the yogurt and the thawed dessert topping. Unroll the cooled cake and remove towel. Spread the yogurt mixture evenly to within 1" of the edges. Again starting at the narrow end, reroll the cake.

Place in plastic wrap. Cover cake and chill in the refrigerator for up to 6 hours.

Before serving, sprinkle cake roll with additional powdered sugar, if desired.

Note: The nutritional analysis given by BH&G and the nutritional analysis

NOTES : This angel food cake roll contains only 2 grams of fat per serving! Almost any fruit-flavored yogurt can be substituted for the blueberry; some suggestions: raspberry or mixed berry, strawberry or strawberry-banana, tropical fruit.

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