.
Ingredients:
4
eggs, separated
4
tablespoons granulated sugar, divided
1
teaspoon Sweet'N Low
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 confectioner's sugar
Filling
2
teaspoons hot water
1
teaspoon instant espresso coffee
2
cups part-skim ricotta cheese
2
tablespoons lowfat vanilla yogurt
1
tablespoon unsweetened cocoa powder
3/4
teaspoon Sweet'N Low
1
tablespoon granulated sugar
Instructions:
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.
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.
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.
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
Nutrition
Facts:
Amount
Per Serving: Calories 121
Fat
5 g, Cholesterol 84 mg,
Sodium
103 mg,
Courtesy
of:
http://DiabeticGourmet.com
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