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Chocolate Ice Cream Roll

This make-ahead chocolate cake dessert recipe is spectacular yet has only 211 calories per slice. Wow!
MAKES: 10 servings
CARB GRAMS PER SERVING: 38
Rated : Not yet rated
Chocolate Ice Cream Roll
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 10
  • Calories: 211
  • Protein(gm): 6
  • Carbohydrate(gm): 38
  • Fat, total(gm): 5
  • Cholesterol(mg): 85
  • Saturated fat(gm): 1
  • Vitamin A(RE): 124
  • Sodium(mg): 171
  • Diabetic Exchanges

  • Lean Meat(d.e): 1
  • Fat(d.e): 1
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 1/2 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 4 egg whites
  • 1/2 cup granulated sugar
  • Sifted powdered sugar
  • 1 quart fat-free vanilla ice cream, softened
  • 1/4 cup broken pecans, toasted
  • 1 Recipe Raspberry Sauce (optional)
  • Fresh raspberries (optional)
  • Fresh mint sprigs (optional)

1. Grease and flour a 15x10x1-inch baking pan. In a large bowl stir together flour, cocoa powder, 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.

2. In a large mixing bowl beat egg whites on high speed until soft peaks form. Add the 1/2 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 into prepared pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool.

3. Unrolll cake. Spread ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours. To serve, if desired, drizzle Raspberry Sauce over serving plates. Slice cake; place slices on plates. If desired, garnish with berries and mint.

4. Makes 10 servings.

Raspberry Sauce
  • 2/3 cup seedless raspberry spreadable fruit
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract

1. In a small saucepan heat raspberry spreadable fruit, lemon juice, and almond extract until spreadable fruit is melted. Cool slightly.


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