Double-Chocolate Cream Roll - 33g Carbs, 1g Fiber
This is an excellent light dessert! It was a big hit with everyone
who tried it! Take care and enjoy life! Gloria
Double-Chocolate Cream Roll - 33g Carbs, 1g Fiber
From Taste of Home’s Light & Tasty Magazine
Guests will never guess that this pretty refrigerated cake roll—with
its creamy filling and drizzles of caramel and fudge—is low in fat!
"An update of an old recipe, this version replaces the original
whipped cream filling with pudding and nondairy topping." Rose Monfort
informs from Sparta, Tennessee.
Servings: 12 // Category: Lower Fat // Method: Baked
Prep: 50 min // Total: 50 min
1 1/2 tsp shortening
5 egg, separated
1 tsp vanilla extract
1 cup plus 2 tsp confectioners’ sugar, divided
3 Tbsp baking cocoa
1/8 tsp salt
1 1/2 cups cold skim milk
2 pkg (3.3 oz each) instant white chocolate pudding mix or
2 pkg (3.4 oz) instant vanilla pudding mix
1 carton (8 oz) frozen reduced-fat whipped topping, thawed
3 Tbsp fat-free caramel ice cream topping, divided
1/2 cup chopped walnuts, divided
1 Tbsp fat-free hot fudge ice cream topping, warmed
Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray;
line with parchment paper. Grease the paper with shortening; set
aside. In a mixing bowl, beat egg yolks on high speed until thick and
lemon-colored. Add vanilla. Combine 1 cup confectioners’ sugar, cocoa
and salt; gradually add to egg yolks. In another mixing bowl, beat egg
whites until stiff peaks form. Fold into egg yolk mixture. Spread
into prepared pan.
Bake at 350 degrees for 14-16 minutes or until cake springs back when
lightly touched. Immediately invert the cake onto a kitchen towel
dusted with remaining confectioners’ sugar. Gently but quickly peel
off parchment paper. Roll up cake in the towel jelly-roll style,
starting with a short side. Cool completely on a wire rack.
In a mixing bowl, beat milk and pudding mix on low speed for 2
minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread
remaining filling evenly over cake to within 1/2 in of edges. Drizzle
with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of
walnuts. Roll up again. Spread reserved filling over cake roll.
Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle
with remaining walnuts. Cover and chill for 1 hour before serving.
Refrigerate leftovers.
Yield: 12 servings
One slice equals:
227 Calories, 8g Fat (3g Saturated Fat), 89mg Cholesterol,
301mg Sodium, 33g Carbs, 1g Fiber, 5g Protein
Diabetic Exchanges: 2 starch, 1 1/2 fat