Serve this elegant dessert at your next dinner party and impress your guests.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Line the bottom of a 15x10x1-inch baking pan with parchment paper.

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  • For roulade, in a small bowl, combine granulated sugar and sugar substitute; set aside. In a large bowl, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar mixture, 1 tablespoon at a time, to egg whites, beating well after each addition. Gently stir in ground hazelnuts, vanilla and vinegar.

  • Pour batter into the prepared pan, smoothing the top with a spatula. Tap pan lightly on countertop to remove any air bubbles. Bake for 25 to 30 minutes or until top is a pale golden color, firm to the touch and set. Cool in pan on a wire rack for 30 minutes.

  • Meanwhile, in a medium bowl, combine half of the whipped dessert topping and the chocolate hazelnut spread; beat with an electric mixer on medium to high speed until blended. Fold in the remaining whipped dessert topping.

  • Sprinkle the powdered sugar on a large sheet of parchment paper. Using a small knife or thin metal spatula, loosen edges of the roulade from the baking pan. Invert cooled roulade onto the powdered sugar-coated parchment paper. Carefully remove parchment paper from cooled roulade. Spread roulade with the whipped dessert topping mixture. Let stand for 5 minutes to allow the roulade to soften. Starting from a short side, carefully roll up into a spiral. (It is normal for the roulade to crack slightly as you roll it.) If desired, trim ends of the roulade. Cover and chill roulade in the refrigerator for 1 to 4 hours before serving. If desired, garnish with chopped hazelnuts and maraschino cherries.

Tips

Tips: To toast hazelnuts (filberts), preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

Nutrition Facts

266.6 calories; protein 4.2g 8% DV; carbohydrates 32.4g 11% DV; dietary fiber 1.3g 5% DV; soluble fiber 0.4g; insoluble fiber 0.8g; sugars 22.5g; other carbs 0.7g; fat 14.5g 22% DV; saturated fat 4.2g 21% DV; mono fat 5.5g; poly fat 1g; trans fatty acidg; cholesterolmg; water 38.1g; ash 0.4g; vitamin a iu 23.8IU; vitamin a re 2.3RE; vitamin a carotenoid 2.3RE; vitamin a retinolRE; vitamin a carotene 14.2mcg; vitamin b1 thiamin 0.1mg; vitamin b2 riboflavin 0.1mg; vitamin b3 niacin 0.2mg; niacin equivalents 0.9mg 4% DV; vitamin b6 0.1mg 3% DV; vitamin b12mcg; vitamin c 0.7mg 1% DV; vitamin e alpha equivalents 1.9mg; vitamin e iu 2.8IU 9% DV; vitamin e mg 1.9mg; folate 13.9mcg 3% DV; vitamin k 2.6mcg 3% DV; pantothenic acid 0.1mg 1% DV; boron 2.5mg; calcium 19mg 2% DV; chromium 0.1mcg; copper 0.3mg 13% DV; fluoride 0.1mg; iron 0.7mg 4% DV; magnesium 22.7mg 6% DV; manganese 0.7mg 36% DV; phosphorus 40mg 4% DV; potassium 135.5mg 4% DV; selenium 3.3mcg 5% DV; sodium 38.3mg 2% DV; zinc 0.3mg 2% DV; 40 butyricg; 60 capriocg; 80 caprylic 0.1g; 100 capric 0.1g; 120 lauric 1.3g; 140 myristic 0.6g; 160 palmitic 0.8g; 180 stearic 0.8g; 161 palmitol 0.1g; 181 oleic 5.5g; 201 eicoseng; 221 erucicg; 182 linoleic 1g; 183 linolenicg; 184 stearidong; 204 arachidong; 205 epag; 225 dpag; 226 dhag; omega 3 fatty acidg; omega 6 fatty acid 1g; alcohol 0.1g; caffeinemg; pyramid fat; exchange other carbs; energy 173.3kcal; thiamin 0.1mg 5% DV; riboflavin 0.1mg 4% DV; monosaccharides 0.1g; disaccharides 0.5g; pyramid bread; exchange fat; biotin 9.7mcg 3% DV; vitamin d iuIU; vitamin d mcgmcg; iodine 9.3mcg 6% DV; alanine 0.2g; arginine 0.3g; cystine 0.1g; glycine 0.1g; histidine 0.1g; isoleucine 0.2g; leucine 0.3g; lysine 0.2g; methionine 0.1g; phenylalanine 0.2g; proline 0.1g; serine 0.2g; threonine 0.1g; tryptophang; tyrosine 0.1g; valine 0.2g; pyramid meat; exchange very lean meat; aspartic acid 0.4g; glutamic acid 0.7g; 200 arachidicg; exchange starch; theobrominemg; phytosterols 14.6mg.