Pudding cake roll

8 servings

Ingredients

Quantity Ingredient
-Nancy Speicher DPXX20A
¾ cup Cake flour
1 teaspoon Double-acting baking powder
4 Eggs
⅓ cup Granulated sugar
2 cups Skim or nonfat milk
1 Env reduced-calorie vanilla instant pudding mix 4 1/2-cup servings
1 tablespoon Confectioners sugar; sifted
Grated lemon peel (garnish)

Directions

Preheat oven to 400F. Spray 15x10½ x 1" jelly roll pan with nonstick cooking spray. Line pan with sheet of wax paper and spray paper; set aside. Onto sheet of wax paper or a paper plate sift together flour and baking powder; set aside. Using electric mixer at high speed, in large mixing bowl, beat eggs until frothy; gradually beat in sugar, beating until thick and lemon colored and double in volume, about 2 minutes. Fold in flour mixture. Spread batter evenly in paper-lined pan and bake for 10 minutes (until cake springs back when lightly touched with fingers). Turn cake onto a kitchen towel; remove and discard wax paper. Starting at narrow end, roll cake with towel; set on wire rack and let cool. Using 2 cups milk, prepare pudding according to package directions. Unroll cooled cake, remove towel and spread pudding over surface of cake, leaving a ½" border.

Reroll cake and place seam side down, on serving platter. Sprinkle with confectioners sugar. Loosely cover with plastic wrap and refrigerate until chilled, about 30 minutes; garnish with lemon peel.

Each serving provides: ½ protein exchange; ½ bread exchange; ½ milk exchange; 50 optional calories.

Per serving: 150 calories; 6 g protein; 3 g fat; 24 g carbohydrate; 118 mg calcium; 285 mg sodium; 138 mg cholesterol.

From Weight Watchers magazine April 1989

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