Ice Cream Roll with Berry Sauce
1/3 cup all-purpose
Spray a 15 x 10 x 1 inch baking pan with Baker's Joy (or spray with cooking oil spray and flour).
In a large mixing bowl, stir together flour, cocoa, baking powder and salt. Set aside. In a small mixing bowl, beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon colored. Gradually add the 1/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters for next step.
In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Add the ½ cup sugar, beating until stiff peaks form. Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter in prepared pan. Bake in a 375 degree oven for 12 to 15 minutes or until the top springs. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Star with the narrow end and roll up cake and towel together. Cool.
Unroll towel and cake. Spread cake with ice cream or frozen yogurt to within 1 inch of edge. Sprinkle with broken pecan pieces. Re-roll cake with the towel. Wrap and freeze roll for 4 hours or more.
In a small saucepan, heat spreadable fruit, lemon juice and extract until melted. Cool slightly.
To serve, place a small amount of sauce in serving plate and place slices on top of sauce. Garnish with fresh raspberries. For even more flair, add a sprig of mint.
Per Serving: 257 Calories; 4g Fat (13.1% calories from fat); 7g Protein; 52g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 3 Other Carbohydrates.
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