-Nancy Speicher DPXX20A
3/4 c Cake flour
1 ts Double-acting baking powder
4 Eggs
1/3 c Granulated sugar
2 c Skim or nonfat milk
1 Env reduced-calorie vanilla
-instant pudding mix
-4 1/2-cup servings
1 tb Confectioners sugar; sifted
Grated lemon peel (garnish)
Preheat oven to 400F. Spray 15×10 1/2 x 1″ jelly roll pan with nonstick
cooking spray. Line pan with sheet of wax paper and spray paper; set aside.
Onto sheet of wax paper or a paper plate sift together flour and baking
powder; set aside. Using electric mixer at high speed, in large mixing
bowl, beat eggs until frothy; gradually beat in sugar, beating until thick
and lemon colored and double in volume, about 2 minutes. Fold in flour
mixture. Spread batter evenly in paper-lined pan and bake for 10 minutes
(until cake springs back when lightly touched with fingers). Turn cake onto
a kitchen towel; remove and discard wax paper. Starting at narrow end, roll
cake with towel; set on wire rack and let cool. Using 2 cups milk, prepare
pudding according to package directions. Unroll cooled cake, remove towel
and spread pudding over surface of cake, leaving a 1/2″ border. Reroll cake
and place seam side down, on serving platter. Sprinkle with confectioners
sugar. Loosely cover with plastic wrap and refrigerate until chilled, about
30 minutes; garnish with lemon peel.
Each serving provides: 1/2 protein exchange; 1/2 bread exchange; 1/2 milk
exchange; 50 optional calories.
Per serving: 150 calories; 6 g protein; 3 g fat; 24 g carbohydrate; 118 mg
calcium; 285 mg sodium; 138 mg cholesterol.
From Weight Watchers magazine April 1989
From
Yields
8 Servings
