CAKE
3/4 c Flour 1/3 c Water
1/3 c Unsweetened cocoa 1 ts Vanilla
1 ts Baking powder 1 ts Instant coffee dissolved in
3/4 c Egg substitute -1 ts water
1 c Brown sugar
FILLING
15 oz Skim milk Ricotta cheese 2 c Raspberries
1 1/2 tb Vanilla 1 ts All fruit raspberry spread
3 1/2 tb Sugar
For CAKE roll: Line a 15-1/2×10-1/2×1 inch pan with aluminum foil or
wax paper. Spray with vegetable oil cooking spray. In a medium bowl,
sift together flour, cocoa and baking powder. Set aside. In a large
bowl beat the egg substitute until thick; gradually beat in brown
sugar. Blend in water, vanilla and coffee. Gradually add flour and
beat batter until smooth. Pour batter into pan, spreading to cover.
Bake 15 minutes or until tester inserted into center comes clean.
Invert cake onto a towel. Carefully remove foil or wax paper. While
still hot, roll the cake in the towel from the narrow end. Cool on a
wire rack. Do not remove towel.
For FILLING: Blend the ricotta cheese, vanilla and sugar in a food
processor or blender until creamy. Mix half of cheese mixture with 1
cup of the berries. Mix the remaining half with the raspberry
all-fruit spread.
TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and
remove the towel. Spread the cheese/whole berrie mixture over cake.
Then roll the cake. Frost the cake with the cheese/fruit spread
mixture ans decorate with remaining berries.
Yields
10 servings
