banana cake roll
(1 RATING)
This recipe is from The Eating Well with Diabetes Cookbook. Both my mom and step dad are diabetic and I used to do all their cooking. I dont have to anymore so unfortunately I dont have pics of anything : ( Feel free to post the pic if you make any of the recipes.
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prep time
cook time
method
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yield
10 servings
Ingredients
- 4 - eggs, seperated
- 10 tablespoons sugar substitute
- 1/2 teaspoon vanilla extract
- 2/3 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 - sugar free banana pudding (prepared)
- - vegetable cooking spray
How To Make banana cake roll
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Step 1Beat egg yolks till thick and lemon colored. Gradually beat in 3 tablespoons of sugar substitute. Add vanilla.
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Step 2Beat egg whites to soft peaks. gradually beat in remaining sugar substitute until soft peaks form. Fold yolks into egg whites.
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Step 3Sift together flour, baking powder and salt. Fold into egg mixture.
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Step 4Spread batter into 15 1/2 x 10 1/2 x 1 inch jelly roll pan.(coated with vegetable spray and lightly floured) Bake at 375 for 10 to 15 minutes or until done.
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Step 5Loosesn sides and turn out on towel lightly sprinkled with flour and sugar substitute mixture. Roll up cake and towel from narrow end. Cool completely and unroll. Spread evenly with prepared banana pudding. Roll up and frost with chocolate drizzle.
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Step 6Chocolate drizzle: Blend 2 teas, cornstarch, and 1/4 cup cold water. Pour into small saucepan. Add dash of salt and 1 oz unsweetened chocolate. Cook on low heat until chocolate melts and mixture is thick. Remove from heat. Stir in 1/3 cup sugar substitute. Blend in 1/2 teas. butter.
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Step 7Exchanges per serving: 1 bread 1/2 fruit 1/4 milk calories per serving: 62
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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