Diabetic Expresso Cream Roll
Exchanges for 1 inch slice: 1 starch, 1 fat.
4 eggs, seperated
4 tablespoons granulated sugar, divided
1 teaspoon sweet-n-low sugar substitute
2 tablespoons water
1 teaspoon vanilla extract
1/4 cup cake flour
4 tablespoons unsweetened cocoa powder, divided
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon confectioners’ sugar
2 teaspoons hot water
1 teaspoon instant espresso coffee powder
2 cups part-skim ricotta cheese
2 tablespoons low-fat vanilla yogurt
1 tablespoon unsweetened cocoa powder
3/4 teaspoon sweet-n-low sugar substitute
1 tablespoon granulated sugar
Yield: 12 servings
Preheat oven to 325 degrees.
Spray 5 inch jelly-roll pan with nonstick cooking spray, line with parchment or waxed paper, and lightly spray paper with nonstick spray.
In small bowl, beat egg whites until soft peaks form.
Gradually add 2 tablespoons sugar, continue to beat until stiff.
In large bowl, beat egg yolks, 1 tsp sweet-n-low, and remaining 2 tablespoons of granulated sugar until thick and lemon colored.
Add water and vanilla, mixing well.
Add flour, 3 tablespoons cocoa, baking powder and salt into egg yolk mixture, mixing well.
Gently fold egg whites into egg yolk mixture.
Spread batter into pan and bake for 12-15 minutes or until cake springs back when touched in center.
Immediately invert cake onto paper towels that have been sprinkled with
1 tablespoon of cocoa.
Remove waxed paper and, using the paper towels, roll into’jelly roll’ shape.
Completely cool rolled cake, seam side down.
Mix coffee granules with hot water until completely dissolved.
In bowl, mix allFILLING ingredients, including dissolved expresso, with a blender until smooth.
Cover and refrigerate filling until ready to use.
TOMAKE THE CREAM ROLL.
Unroll cake after it is completely cooled and spread with filling.
Roll cake back up without the towel.
Use a strainer to sprinkle cake with confectioner’s sugar.
Refrigerate cake until ready to serve.