Diabetic Espresso Cream Roll Recipe

Name: Diabetic Espresso Cream Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, seperated; 4 tablespoons granulated sugar, divided; 1 teaspoon sweet-n-low sugar substitute; 2 tablespoons water; 1 teaspoon vanilla extract; ¼ cup cake flour; 4 tablespoons unsweetened cocoa powder, divided; ¾ teaspoon baking powder; ⅛ teaspoon salt; 1 teaspoon confectioners' sugar; 2 teaspoons hot water; 1 teaspoon instant espresso coffee powder; 2 cups part-skim ricotta cheese; 2 tablespoons low-fat vanilla yogurt; 1 tablespoon unsweetened cocoa powder; ¾ teaspoon sweet-n-low sugar substitute; 1 tablespoon granulated sugar

Servings: persons

4 eggs, seperated
4 tablespoons granulated sugar, divided
1 teaspoon sweet-n-low sugar substitute
2 tablespoons water
1 teaspoon vanilla extract
¼ cup cake flour
4 tablespoons unsweetened cocoa powder, divided
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon confectioners' sugar
2 teaspoons hot water
1 teaspoon instant espresso coffee powder
2 cups part-skim ricotta cheese
2 tablespoons low-fat vanilla yogurt
1 tablespoon unsweetened cocoa powder
¾ teaspoon sweet-n-low sugar substitute
1 tablespoon granulated sugar

1
~CAKE~.
2
Preheat oven to 325 degrees.
3
Spray 15.
4
5 x 10.
5
5 inch jelly-roll pan with nonstick cooking spray, line with parchment or waxed paper, and lightly spray paper with nonstick spray.
6
In small bowl, beat egg whites until soft peaks form.
7
Gradually add 2 tablespoons sugar, continue to beat until stiff.
8
In large bowl, beat egg yolks, 1 tsp sweet-n-low, and remaining 2 tablespoons of granulated sugar until thick and lemon colored.
9
Add water and vanilla, mixing well.
10
Add flour, 3 tablespoons cocoa, baking powder and salt into egg yolk mixture, mixing well.
11
Gently fold egg whites into egg yolk mixture.
12
Spread batter into pan and bake for 12-15 minutes or until cake springs back when touched in center.
13
Immediately invert cake onto paper towels that have been sprinkled with 1 tablespoon of cocoa.
14
Remove waxed paper and, using the paper towels, roll into'jelly roll' shape.
15
Completely cool rolled cake, seam side down.
16
~FILLING~.
17
Mix coffee granules with hot water until completely dissolved.
18
In bowl, mix all*FILLING* ingredients, including dissolved expresso, with a blender until smooth.
19
Cover and refrigerate filling until ready to use.
20
~~TOMAKE THE CREAM ROLL~~.
21
Unroll cake after it is completely cooled and spread with filling.
22
Roll cake back up without the towel.
23
Use a strainer to sprinkle cake with confectioner's sugar.
24
Refrigerate cake until ready to serve.

534

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 17 ingredients. The key ingredients include: 4 eggs, seperated, 4 tablespoons granulated sugar, divided, 1 teaspoon sweet-n-low sugar substitute, 2 tablespoons water, and more.

Yes, Diabetic Espresso Cream Roll 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.

Diabetic Espresso Cream Roll

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