Chocolate-Filled Cake Roll Corrected Versi Recipe


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Chocolate-Filled Cake Roll Corrected Versi Recipe : Recipes 4U

 

Chocolate-Filled Cake Roll Corrected Versi Recipe

Recipe Ingredients

1 ===cake===
5 eggs
1/2 cup sugar
3 package sweet'n low
1 tsp vanilla extract
3/4 cup all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1 ===filling===
2 cup skim milk
1 package s/f chocolate instant pudding mix
1 ===topping===
2 tsp s/f cocoa mix

Recipe Preparation

Preheat oven to 400 degrees F. Grease and line the bottom of a
10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle
sugar, Sweet'n Low and vanilla over eggs; continue beating for 2
minutes.
Sift flour, cornstarch, and baking powder together. Sprinkle half
the mixture over batter; fold in with spatula. Repeat with remaining
flour mixture. Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is
golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil. Loosen
edges of cake; unmold on foil. Roll cake jelly roll style, with towel
as a guide. Leave cake rolled until it cools into jelly roll shape.
Meanwhile, to make filling, blend milk with pudding mix according to
package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll. Sprinkle
sugar-free cocoa over the top to decorate. Cut into 1" slices and
serve.

Nutritional information per serving: Carbohydrates - 21g; Protein -
5; Fat ~ 2g; Calories - 122; Fiber - .2g; Sodium - 197mg; Cholesterol
~ 92mg. Exchanges per serving: 1 Fruit exchange plus 1/2 Skim milk
exchange plus 1/2 Fat exchange

NOTE: This cake can also be filled with a sweet fruit spread, using
1 1/4 cup spread. Recipes for a few follow. NF

Nutritional information per serving using fruit spread: Carbohydrates
~ 15g; Protein - 3g; Fat - 2g; Calories - 88; Fiber - .5g; Sodium -
46mg; Cholesterol - 91.

Exchanges per serving: 1 Starch exchange
Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess
Formatted by: Nancy Filbert; April, 1995 Submitted By
LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)

 

 

Servings: 15

 

 

 

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Food Tips of the Week

Losing weight

Rather than thinking about which food types you really should leave out of your meal plan, focus on the nutritionally sound foods that you are able to introduce to your meal plan. If you manage to inject some nourishing grains and vegetables into your daily routine, you'll soon see that stop feeling hungry and have a significantl;y decreased risk of giving in to those damaging midday snacks.
Some lower carbohydrate diet tips:


* Don't skip meals Most low carbohydrate recipes are, errmm.., low in carbs. Your body must have energy, and carbs are a fast acting energy source. A reduced carb diet needs great care in managing your energy intake, as any energy contributed by protein and fat is much slower acting.

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The majority of these are also good for weight loss, so should be included in your diet system.






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This Chocolate-Filled Cake Roll Corrected Versi Recipe is one of our Diabetic Recipes, which have been assembled from our own collection and public domain sources. It goes without saying that, as we have over 50,000 recipes in our cookbook it is not practical to prepare and eat every single recipe on our web site, so take care and plan carefully. If you spot any thing that looks wrong, please tell us.


 

Chocolate-Filled Cake Roll Corrected Versi Recipe

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