Espresso Cream Roll
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
2 teaspoons hot water
1 teaspoon instant espresso coffee
2 cups part skim ricotta cheese
2 tablespoons low fat vanilla yogurt
1 tablespoon unsweetened cocoa powder
3/4 teaspoon Sweet’N Low
1 tablespoon granulated sugar
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.
Nutritional Information per serving:
Calories: 121, Protein: 7 g, Sodium: 103 mg, Cholesterol: 84 mg, Fat: 5 g, Carbohydrates: 11 g
Exchanges: 1 Starch, 1 Fat
Source: Sweet N’ Low