Hazelnut Meringue Roulade
Serve this elegant dessert at your next dinner party and impress your guests.
Source: Diabetic Living Magazine
Gallery
Recipe Summary
Ingredients
Directions
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
Serving Size: 1 serving
Per Serving:
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.