This make-ahead chocolate dessert recipe is spectacular, yet has under 100 calories per serving.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 15x10x1-inch baking pan. In a large bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon-colored. Gradually add the 3 tablespoons sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.

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  • In a large mixing bowl, beat egg whites on high speed until soft peaks form. Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into prepared pan. Bake in a 375 degrees Fahrenheit oven for 12 to 15 minutes or until top springs back when lightly touched. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool completely. Unroll cake. Spread softened ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours. To serve, slice cake. If desired, garnish each serving with berries and mint.

Tips

Tip: To soften ice cream, place ice cream in a large chilled bowl; stir with a wooden spoon until soft but not melted.

Nutrition Facts

214.5 calories; protein 6.9g 14% DV; carbohydrates 36.5g 12% DV; exchange other carbs 2.5; dietary fiber 0.4g 1% DV; sugars 30.9g; fat 4.3g 7% DV; saturated fat 0.8g 4% DV; cholesterol 85.1mg 28% DV; vitamin a iu 237.5IU 5% DV; vitamin cmg; folate 19.9mcg 5% DV; calcium 180.3mg 18% DV; iron 0.8mg 4% DV; magnesium 6.2mg 2% DV; potassium 41.1mg 1% DV; sodium 211.2mg 8% DV.