Enjoy all the wonderful flavors of a banana split with this scrumptious diabetic-friendly cake. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Banana Split Cake Roll

Strawberry Cream Cheese Filling

Directions

  • Begin preparing Banana Split Cake Roll: Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and lightly flour paper. Set pan aside. In a small bowl, stir together flour, baking powder, salt, nutmeg and cinnamon; set aside.

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  • Preheat oven to 375 degrees F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar or sugar substitute blend, beating until well mixed. Stir in mashed bananas and lemon juice. Fold flour mixture into banana mixture. Spread batter evenly into prepared pan.

  • Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour.

  • Meanwhile, prepare Strawberry Cream Cheese Filling: In a small bowl, beat cream cheese with an electric mixer until smooth. Add 1/2 cup of the frozen light whipped dessert topping; fold in until well mixed. Fold in remaining 1/2 cup frozen light whipped dessert topping, thawed. Fold in fresh strawberries.

  • Continue preparing Banana Split Cake Roll: Remove towel from cake. Spread cake with Strawberry Cream Cheese Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. If desired, drizzle cake roll with chocolate syrup just before serving or slice crosswise to serve and drizzle each slice with chocolate syrup. If desired, garnish whole cake with banana slices, whipped topping and a cherry.

Tips

Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition per serving with Substitute: same as below, except 146 cal., 20 g carb. Exchanges 1 1/2 other carbohydrate. Carb choices: 1.

Nutrition Facts

168 calories; 4.3 g total fat; 69 mg cholesterol; 164 mg sodium. 28.3 g carbohydrates; 4.3 g protein; Full Nutrition