Chocolate Swiss Roll, Diabetic Recipe

Name: Chocolate Swiss Roll, Diabetic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 4 eggs, separated; 1/2 teaspoon cream of tartar; 2 tablespoons splenda sugar substitute; 3/4 cup skim milk; 2 teaspoons vanilla flavoring; 1/4 teaspoon almond flavoring; 3/4 cup all-purpose flour; 1/3 cup cocoa; 3 tablespoons splenda sugar substitute; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; WHIPPED FILLING; 1 1/3 cups non-dairy coffee creamer, powder; 2/3 cup nonfat milk (may need more, if so add slowly); 2 tablespoons Splenda sugar substitute (or to taste); 1/2 teaspoon vanilla flavoring; 1/2 teaspoon other flavoring (brandy, almond, maple, etc.)

Servings: persons

CAKE
4 eggs, separated
1/2 teaspoon cream of tartar
2 tablespoons splenda sugar substitute
3/4 cup skim milk
2 teaspoons vanilla flavoring
1/4 teaspoon almond flavoring
3/4 cup all-purpose flour
1/3 cup cocoa
3 tablespoons splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
WHIPPED FILLING
1 1/3 cups non-dairy coffee creamer, powder
2/3 cup nonfat milk (may need more, if so add slowly)
2 tablespoons Splenda sugar substitute (or to taste)
1/2 teaspoon vanilla flavoring
1/2 teaspoon other flavoring (brandy, almond, maple, etc.)

1
MAKE FILLING:
2
Chill small mixer bowl and beaters in freezer.
3
Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally.
4
Add Splenda, flavorings and whip to mix. Refrigerate.
5
CAKE:
6
Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.
7
Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons Splenda, beat until stiff peaks form; set aside.
8
Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally.
9
Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack.
10
Unroll and spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CAKE, 4 eggs, separated, 1/2 teaspoon cream of tartar, 2 tablespoons splenda sugar substitute, and more.

Yes, Chocolate Swiss Roll, Diabetic falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Swiss Roll, Diabetic

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