Diabetic Recipe 1

Chocolate Mocha Cream Roll Diabetic Recipe

Roll:
3/4 cup sifted all-purpose
1 teaspoon baking powder
Five eggs, separated
1/8 teaspoon salt
1/2 cup brewed coffee
1/3 cup unsweetened cocoa
Five packets sweetener

Filling:
One envelope diet dessert whipped topping mix
1/2 cup skim milk
2 teaspoons instant coffee crystals
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract
Eight 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.