This make-ahead chocolate dessert recipe is spectacular, yet has under 100 calories per serving. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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.


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 calories; 4.3 g total fat; 0.8 g saturated fat; 85 mg cholesterol; 211 mg sodium. 41 mg potassium; 36.5 g carbohydrates; 0.4 g fiber; 31 g sugar; 6.9 g protein; 237 IU vitamin a iu; 20 mcg folate; 180 mg calcium; 1 mg iron; 6 mg magnesium;