Diabetes Recipes

Chocolate-Filled Cake Roll

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Chocolate-Filled Cake Roll
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Nutrition Facts

Makes: 15 Serving(s)


Amount Per Serving


Calories: 122


Total Fat: 2g


Cholesterol: 90mg


Sodium: 200mg


Total Carbohyrdates: 21g



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About

Make this for: Snack

Category: Desserts

This Recipe Makes: 15 Serving(s)

What you'll need

  • 5 med eggs
  • 1/2 cup sugar
  • 3 packet(s) Sweet`n Low
  • 1 tsp. vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tbsp. cornstarch
  • 1 tsp. baking powder

Instructions

  • Step 1
    Preheat oven to 400 degrees.
  • Step 2
    Grease and line the bottom of a 10 x 15-inch jelly roll pan with waxed paper.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    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, using towel as a guide. Leave cake rolled until it cools into jelly roll shape.
  • Step 6
    Filling: 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. Lightly sprinkle sugar-free cocoa over the top to decorate. Cut into 1-inch slices and serve.

Diabetic Exchanges

  • Starch: 1
  • Fruit: 1
  • Fat: 1/2
  • Milk/Dairy: 1/2