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SWISS CHOCOLATE ROLL

  • Cooks . com
  • May 30, 2016
  • 1 min read

SWISS CHOCOLATE ROLL 2 sm. bananas 2 eggs 1/2 tsp. cream of tartar 2 tsp. vanilla 2 slices white bread, crumbled (not diet) 2/3 c. nonfat dry milk (dry) 4 tsp. cocoa 1 tsp. baking powder 1 packet Sweet and Low

Blend in blender and pour in 9 x 13 inch pan lined with waxed paper and sprayed with non-stick cooking spray. Bake at 325 degrees for 10 to 12 minutes. Remove from pan and roll jelly-roll style in clean towel. Let cool.

FILLING: Cream together 1/2 cup part-skim Ricotta cheese, 1 teaspoon vanilla, and 2 packets of Equal. Spread on cake. Roll and chill. Makes 2 servings. Note: Green food coloring and mint extract may be added to filling for a more festive dessert.

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