Espresso Cream Roll - 11g Carbs
Prep Time: 30 Minutes
Servings: 10
Cake
4 eggs, separated
4 Tbsp granulated sugar, divided
1 tsp Sweet’N Low
2 Tbsp water
1 tsp vanilla extract
1/4 cup cake flour
4 Tbsp unsweetened cocoa powder, divided
3/4 tsp baking powder
1/8 tsp salt
1 tsp confectioner’s sugar
Filling
2 tsp hot water
1 tsp instant espresso coffee
2 cups part-skim ricotta cheese
2 Tbsp lowfat vanilla yogurt
1 Tbsp unsweetened cocoa powder
3/4 tsp Sweet’N Low
1 Tbsp granulated sugar
1. Preheat oven to 325F. Spray 15-1/2 x 10-1/2-inch jelly-roll pan
with nonstick cooking spray; line pan with waxed paper; spray paper
with cooking spray. In small bowl with mixer at high speed, beat
egg whites until soft peaks form. Gradually add 2 tablespoons sugar,
continuing to beat until stiff but not dry. In large bowl, beat
egg yolks, 1 teaspoon Sweet’N Low and remaining 2 tablespoons
sugar until thick and lemon colored. Beat in water and vanilla.
2. In small bowl, stir together cake flour, 3 tablespoons cocoa,
baking powder and salt; beat into egg-yolk mixture. Gently fold
egg whites into egg-yolk mixture. Spread batter in pan. Bake 12
to 15 minutes or until cake springs back when touched in center.
Immediately invert cake onto paper towel sprinkled with
1 tablespoon cocoa. Peel waxed paper from cake. Starting at
narrow end, roll cake with towel, jelly-roll fashion. Place
cake, seam-side down, on wire rack to cool completely.
3. Meanwhile, prepare filling: In cup, mix hot water with instant
espresso coffee until completely dissolved. In large bowl with
mixer at medium speed, beat ricotta cheese, yogurt, 1 tablespoon
cocoa, 3/4 teaspoon Sweet’N Low, granulated sugar and coffee
mixture until smooth. Cover and refrigerate until ready to use.
4. Unroll cake. Spread with filling, reserving 1/4 cup for garnish.
Roll cake without towel. Using small strainer, sprinkle cake with
confectioner’s sugar. Pipe on remaining filling. Serve immediately
or refrigerate.
121 Calories, 7g Protein, 103mg Sodium, 84mg Cholesterol, 5g Fat,
11g Carbs
Exchanges: 1 Starch, 1 Fat
From: Sweet N’ Low