Guests will never guess that this elegant, splurge Pecan Ice Cream Roll dessert is low in both fat and sodium.
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart fat-free vanilla ice cream, softened
1/4 cup broken pecans
1 recipe Raspberry Sauce (optional) (see below)
Fresh raspberries (optional)
Fresh mint sprigs (optional)
Grease and flour a 15 x 10 x 1-inch baking pan. 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 about 5 minutes or until thick and lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Thoroughly wash beaters.
In a large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into the egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently, just until combined. Spread batter evenly into prepared pan.
Bake in 375 degree oven for 12 to 15 minutes or until the top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a clean dish towel sprinkled with sifted powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on a wire rack.
Unroll the 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 before serving. To serve, if desired, drizzle Raspberry Sauce over the serving plates. Slice the cake; place on plates. If desired, garnish with raspberries and mint.
Raspberry Sauce: In a small saucepan combine 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract. Cook and stir just until melted. Cool slightly.
Make-Ahead Tip: Prepare as above. Wrap tightly. Store in freezer for up to 2 weeks.
Recipe makes 16 servings.
Serving size: 1 slice
Calories: 211; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 85mg; Sodium: 171mg; Carbohydrates: 38g; Fiber: 0g; Protein: 6g
You may also enjoy...
- Sauteed Summer Fruit Over Ice Cream
- Skinny Sundae with Hot Fudge Sauce
- Frozen Yogurt with Gingered Bananas
Share This Page