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Add a photoServings: 10
Ingredients
- 3/4 c. Flour
- 1/3 c. Unsweetened cocoa
- 1 tsp Baking pwdr
- 3/4 c. Egg substitute
- 1 c. Brown sugar
- 1/3 c. Water
- 1 tsp Vanilla
- 1 tsp Instant coffee dissolved in 1 ts water
- 15 ounce Skim lowfat milk Ricotta cheese
- 1 1/2 Tbsp. Vanilla
- 3 1/2 Tbsp. Sugar
- 2 c. Raspberries
- 1 tsp All fruit raspberry spread
Directions
- For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or possibly wax paper. Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking pwdr. Set aside. In a large bowl beat the egg substitute till thick; gradually beat in brown sugar. Blend in water, vanilla and coffee. Gradually add in flour and beat batter till smooth. Pour batter into pan, spreading to cover. Bake 15 min or possibly till tester inserted into center comes clean. Invert cake onto a towel.
- Carefully remove foil or possibly wax paper. While still warm, roll the cake in the towel from the narrow end. Cold on a wire rack. Don't remove towel. For
- FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or possibly blender till creamy. Mix half of cheese mix with 1 c. of the berries. Mix the remaining half with the raspberry all-fruit spread. TO
- ASSEMBLE: Once the chocolate roll is cold, unroll the cake and remove the towel. Spread the cheese/whole berrie mix over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mix ans decorate with remaining berries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 10 servings | |
| Calories 239 | |
| Calories from Fat 40 | 17% |
| Total Fat 4.5g | 6% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 219mg | 9% |
| Potassium 194mg | 6% |
| Total Carbs 40.17g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 27.37g | 18% |
| Protein 8.92g | 14% |
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