When only something lemony will satisfy your sweet tooth, this toothsome treat will hit the spot.
Ingredients
5 eggs, separated
2 Tablespoons water
1 Tablespoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
2 Tablespoons grated lemon peel
6 packets Equal®
Filling Ingredients
1/8 teaspoon salt
3 Tablespoons lemon juice
3 egg yolks
4 packets Equal®
1 teaspoon grated lemon peel
1/2 cup low-calorie topping, whipped
Directions
To Make Cake:
Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.
To Make Filling:
In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.
Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.
Nutritional Information
5 eggs, separated
2 Tablespoons water
1 Tablespoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
2 Tablespoons grated lemon peel
6 packets Equal®
Filling Ingredients
1/8 teaspoon salt
3 Tablespoons lemon juice
3 egg yolks
4 packets Equal®
1 teaspoon grated lemon peel
1/2 cup low-calorie topping, whipped
Directions
To Make Cake:
Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.
To Make Filling:
In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.
Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.
Nutritional Facts
Servings 1
Serving size 1 slice
Yield 10 slices
Exchanges 1 Bread
1/2 Fat
Nutrition 94 Calories
5g Protein
8g Carbohydrate
4g Fat
Article Source: http://www.diabeticconnect.com
Ingredients
2 Tablespoons water
1 Tablespoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
2 Tablespoons grated lemon peel
6 packets Equal®
Filling Ingredients
1/8 teaspoon salt
3 Tablespoons lemon juice
3 egg yolks
4 packets Equal®
1 teaspoon grated lemon peel
1/2 cup low-calorie topping, whipped
Directions
To Make Cake:
Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.
To Make Filling:
In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.
Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.
Nutritional Information
5 eggs, separated
2 Tablespoons water
1 Tablespoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
2 Tablespoons grated lemon peel
6 packets Equal®
Filling Ingredients
1/8 teaspoon salt
3 Tablespoons lemon juice
3 egg yolks
4 packets Equal®
1 teaspoon grated lemon peel
1/2 cup low-calorie topping, whipped
Directions
To Make Cake:
Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.
To Make Filling:
In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.
Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.
Nutritional Facts
Servings 1
Serving size 1 slice
Yield 10 slices
Exchanges 1 Bread
1/2 Fat
Nutrition 94 Calories
5g Protein
8g Carbohydrate
4g Fat
Article Source: http://www.diabeticconnect.com
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