Chocolate Mocha Cream Roll Recipe
Diabetic Friendly Recipe
First you bake up a delicious mocha flavored jelly roll, then fill and roll it with a filling made with whipped cream, instant coffee, skim milk, vanilla and chocolate extracts and sweetener. Delicious!
3/4 cup sifted all-purpose flour
1 teaspoon baking powder
5 eggs, separated
1/8 teaspoon salt
1/2 cup brewed coffee
1/3 cup unsweetened cocoa
5 packets sweetener
1 envelope low fat whipped topping mix
1/2 cup skim milk
2 teaspoons instant coffee crystals
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract
8 packets sweetener
To Make Roll
Spray bottom of a 15-1/2 by 10-1/2 by 1-inch jelly-roll pan with vegetable spray. Line bottom with waxed paper. Spray with vegetable spray. Preheat oven to 400-degrees. Sift together flour and baking powder onto a piece of waxed paper. Reserve.
In a large bowl, at high speed, beat egg whites with salt until stiff peaks form. Beat egg yolks with coffee and cocoa until well blended. Beat in reserved flour mixture. Gently fold in beaten egg whites until no white streaks remain. Turn batter into prepared jelly-roll pan and bake five to seven minutes. Test cake by tapping center with your fingertip; cake should spring back when done.
Remove from oven and loosen cake around edges with knife. Invert cake onto a clean towel and peel the paper from the cake carefully. Use a knife to help peel off paper. Spring cake with five packets of sweetener. Place roll, seam side down, on rack. Cool. Meanwhile, prepare filling.
To Make Filling
Combine whipped topping mix, skim milk, instant coffee, vanilla, and chocolate extracts in a deep, narrow-bottom bowl. Whip at high speed in electric mixer about four minutes or until topping is light and fluffy. Add sweetener and stir to blend. Unroll cake and spread with filling.
Re-roll without the towel and place seam down on serving platter.
Yield: 10 servings
Serving Size: 1 slice
Calories: 94; Fat: 3g; Protein: 5g; Carbohydrates: 9g
Exchanges: 1 Bread