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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Chocolate Roll

Source: The Diabetic Goodie Book

A spectacular dessert filled with rum, ricotta cheese, orange peel, and almonds.

Rating:
Prep Time:	20 minutes
Cook Time:	15 minutes
Difficulty:	Difficult

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	134.5

Total Carbs	17.8 g

Dietary Fiber	0.8 g

Sugars	12.2 g

Total Fat	2.8 g

Saturated Fat	1.1 g

Unsaturated Fat	0.3 g

Potassium	88.9 mg

Protein	7.2 g

Sodium	110.7 mg

Dietary Exchanges 2.8 Fat, 0.0 Fruits, 0.4 Meat, 0.7 Other Carbs, 0.1 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup unsweetened cocoa powder 2.0
2 tbsp white all purpose flour 0.125
0.125 tsp salt 4.0
4 each eggs 0.5
0 1/2 tsp cream of tartar 0.5
0 1/2 cup powdered sugar 1.5
1 1/2 tsp vanilla extract 2.0
2 cup Cheese, ricotta, fat free 1.0
1 tbsp sliced almonds 2.0
2 tbsp rum 3.0
3 tbsp sugar 2.0
2 tsp grated orange peel 1.0
1 tbsp Baking Chips, milk chocolate 1.0
1 each cooking spray

Directions

Preheat oven to 325 degrees F. Spray a 15- x 10- x 1-inch jellyroll pan with cooking spray. Line with waxed paper or parchment paper and spray again; set aside.
Sift cocoa, flour and salt into a small bowl; set aside. In medium bowl, beat egg whites with electric mixer at high speed until frothy; beat in cream of tartar at high speed. Continue to beat until stiff peaks form when batter is lifted with rubber spatula.
Using the same beaters, in another medium bowl, beat yolks at medium speed until thick and lemon colored, 2 to 3 minutes. Gradually beat in 1/3 cup of sifted powdered sugar and 1 teaspoon of vanilla at medium speed; scrape bowl.
Use a rubber spatula to stir in cocoa mixture. Using the rubber spatula, gently fold beaten whites, half at a time, into yolk mixture until no white streaks remain.
Spoon into prepared pan and smooth with rubber spatula. Bake 12 to 15 minutes or until center springs back when lightly pressed.
Meanwhile, in medium bowl, beat ricotta until smooth with electric mixer at low speed. Use a rubber spatula to stir in toasted nuts, rum, sugar, orange peel, chips and remaining 1/2 teaspoon of vanilla until well blended.
Lay a clean dishtowel on counter and sprinkle with remaining sifted confectioners' sugar.
Remove cake from oven and loosen edges with knife. Place cake side down on prepared towel; lift off baking pan and peel off paper. Starting at short end, roll up cake and towel. Place seam side down on rack to cool about 15 minutes.
Unroll cake and spread filling to within 1/2-inch of edges. Using towel as a guide, reroll cake with filling. Place seam side down on serving plate; cover. Refrigerate at least one hour or up to 4 hours before serving. Sprinkle cake with sifted confectioners' sugar before serving.