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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

40 mins
2 hrs 45 mins


Ingredient Checklist


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

  • 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: 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

260 calories; protein 2.8g; carbohydrates 32.3g; dietary fiber 1.3g; soluble fiber 0.4g; insoluble fiber 0.8g; sugars 22.4g; other carbs 0.7g; fat 14.4g; saturated fat 4.2g; mono fat 5.5g; poly fat 1g; trans fatty acid 0g; cholesterol 0mg; water 26.4g; ash 0.3g; vitamin a iu 23.8IU; vitamin a re 2.3RE; vitamin a carotenoid 2.3RE; vitamin a retinol 0RE; vitamin a carotene 14.2mcg; vitamin b1 thiamin 0.1mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; vitamin b12 0mcg; vitamin c 0.7mg; vitamin e alpha equivalents 1.9mg; vitamin e iu 2.8IU; vitamin e mg 1.9mg; folate 13.2mcg; vitamin k 2.6mcg; pantothenic acid 0.1mg; boron 2.5mg; calcium 18mg; chromium 0.1mcg; copper 0.3mg; fluoride 0.1mg; iron 0.6mg; magnesium 21.1mg; manganese 0.7mg; phosphorus 37.8mg; potassium 113.3mg; selenium 0.7mcg; sodium 16.1mg; zinc 0.3mg; 40 butyric 0g; 60 caprioc 0g; 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 5.4g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0.9g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0.9g; alcohol 0.1g; caffeine 0mg; pyramid fat 0; exchange other carbs 0; energy 166.2kcal; thiamin 0.1mg; riboflavin 0mg; monosaccharides 0g; disaccharides 0.5g; pyramid bread 0; exchange fat 0; biotin 8.7mcg; iodine 1.9mcg; 200 arachidic 0g; alanine 0.1g; arginine 0.3g; cystine 0g; glycine 0.1g; histidine 0.1g; isoleucine 0.1g; leucine 0.1g; lysine 0.1g; methionine 0g; phenylalanine 0.1g; proline 0.1g; serine 0.1g; threonine 0.1g; tryptophan 0g; tyrosine 0.1g; valine 0.1g; pyramid meat 0; exchange very lean meat 0; exchange starch 0; theobromine 0mg; aspartic acid 0.2g; glutamic acid 0.5g; phytosterols 14.5mg; vitamin d iu 0IU; vitamin d mcg 0mcg.