If you’re diabetic, it’s tough to find sweets that you can eat without guilt. This red velvet cake roll recipe can help ease your sweet tooth but still fits into a diabetic diet plan.
- 4 eggs
- 1/3 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/3 cup Splenda (or whatever sugar substitute you use)
- 1 tablespoon red food coloring
- 1/2 cup Splenda (or other substitute)
- Powdered sugar *
- 1 cup frozen light whipped dessert topping, thawed
- 1/2 cup light sour cream
- 1/2 teaspoon vanilla
- Separate eggs. Allow egg whites and yolks to stand at room temperature 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.
- Preheat oven to 375 degrees F. In a medium bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.
- Thoroughly wash beaters. In another medium bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; gently fold in just until combined. Spread batter evenly in the prepared baking pan.
- Bake 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack.
- For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake into a spiral; trim ends. Cover and chill up to 6 hours. Just before serving, sprinkle cake with additional powdered sugar.
* Sugar Substitutes: For granulated sugar, substitute Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup and 1/2 cup granulated sugar. We do not recommend using sugar substitute in place of the powdered sugar.
* Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except 119 calories, 16 g carbohydrate, 10 g total sugar. Exchanges: .5 other carb. Carb Choice: 1
Nutrition Facts Per Serving:
Servings Per Recipe: 10
PER SERVING: 144 cal., 4 g total fat (2 g sat. fat), 78 mg chol., 72 mg sodium, 24 g carb. (18 g sugars), 3 g pro.