Chocolate Roll Cake from Managing Diabetes

Chocolate Roll Cake

This recipe uses a jelly roll pan, which is essentially a cookie sheet with a shallow edge on all four sides.

Number of Servings: 8
Serving Size: 1 slice
Ingredients
Name Measure Weight
banana fresh or frozen, thawed 1 ---
bread, white or wheat, cubed 2 slices ---
diet chocolate milk shake mix (.75 oz.) 2 ---
egg substitute 1/2 cup ---
cream of tartar 1/2 tsp ---
baking soda 1/2 tsp ---
vanilla 1 tsp ---
low-fat ricotta cheese 1/2 cup ---
vanilla 1 tsp ---
artificial sweetener, packets 4 ---
Preparation Instructions
1. Combine cake ingredients in a blender or food processor and blend until smooth.
2. Spray jelly roll pan with nonstick cooking spray. Pour mixture into pan and spread to corners. Cook at 350 degrees F. for 10 minutes.
3. Let stand 1-2 minutes. Remove from pan and cool. Prepare filling. These are the last three ingredients.
4. Blend filling ingredients. Spread on cake and roll up.
5. Wrap in foil and refrigerate or cut in slices and serve immediately. Serve on dessert plates plainor topped with sliced fruit or a fruit sauce.
Exchanges Per Serving


1 Starch

Nutrition Information


Amount per serving
Calories 62
Calories from Fat 18
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 187 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars
Protein 4 g