Originally posted at Gail's Swap
Marilyn in FL: Frozen Angelfood Cake Roll (2 pt for Weight Watchers)
Posted: Jan 16, 2003 8:39 PM
Note: The following recipe is adapted from one served at the Tennessee Fitness Spa. My instructions are excruciatingly precise to ensure a 2 point limit for each slice. Those who aren't on the Weight Watcher's plan can just follow the idea behind the process and enjoy yourself.
Simple process:
Make angel food cake in cookie sheet.
Spread with 1/2 melted preserves and fruit syup
Spread with drained yogurt
Spread with remaining preserves/syrup
Spread with frozen fruit
Roll. Freeze. Slice & Eat.
Makes 28 slices (1/2" x 4" dia) at 2 points each.
Ingredients:
1 Duncan Hines Angel Food Cake Mix
1 1/4 C water
32 oz Plain fat-free yogurt, drained completely
1/4 C Sugar-free Red Raspberry Preserves
1/4 C Red Raspberry Syrup
1 bag frozen Red Raspberries
Drain yogurt at least 3-hours ahead:
1. Open yogurt container and place a double-thickness of paper towels across the opening.
2. Turn container over a colander to drain.
3. Take a sharp knife and stab the bottom of the container, venting all your pent-up emotion for not getting to audition for Psycho or Fatal Attraction. By releasing the vacuum seal, the entire container of yogurt will slide out.
(You will be amazed each and every time you do this simple physic's experiment. Really! Well...I guess you'll be amazed if your thrill quota can be satisfied by an inert dairy product.)
The yogurt reduces by approximately one-half and is thick and creamy like sour cream.
4. Sweeten yougurt with 2-3 packages of Splenda and 1 tsp pure vanilla.
5. Store in frig until ready to use.
Make cake:
1. Preheat oven to 350 degrees F.
2. Use an 11x15 jelly-roll pan or line a cookie sheet (with sides) with foil.
3. Make cake according to package and pour into cookie sheet.
4. Bake 15-20 minutes or until cake begins to pull from sides and tests done.
5. Flip cake over and cool on rack.
6. When cool, flip the cake back over and, using your fingertips, gently roll the top crust off the cake. This will open up the cake's surface to receive the raspberry syrup better. DO NOT EAT THE CRUMBS or you will incur the wrath of the Points God!
Prepare syrup:
1. Place preserves and syrup in microwave-proof bowl and gently warm 45 seconds to melt preserves. Stir to blend.
Prepare fruit:
1. Place frozen fruit in food processor bowl and process with short bursts until fruit is reduced to smaller pieces. Do not puree the fruit.
Compile the cake:
1. Lay a sheet of heavy-duty aluminum foil (size of cookie tray) on the table-top.
2. Lay de-crumbed cake with long side facing you and brush with 1/2 of syrup.
3. Completely coat the cake surface with drained yogurt.
4. Spread with remaining syrup.
5. Spread the fruit over the top, leaving borders free of fruit.
6. Roll the cake tightly along the long side. It will end up about 4" in diameter.
7. Wrap in heavy-duty foil and place in freezer.
8. Freeze until firm.
Marilyn's Notes:
1. When partially frozen, slice the cake using a sharp, serrated knife. Use a ruler to accurately gauge the portion size.
2. Let cake slices partially thaw before serving to maximize taste.
3. Keep cake frozen and cut slices as desired. However, do not let it thaw and then refreeze, as it will get mushy.
4. Use a fat-free natural yogurt that does not contain gelatins or agar, such as Stoneyfield Farm. Fruited fat-free yogurts with gelatin (such as Yoplait or Dannon) will not drain correctly.
5. Draining the yogurt thickens it and helps to moisten the cake. Removing the whey reduces the total count by 160 calories.**
6. Do not use frozen fruit packed with syrup.
7. To reduce calories even further, you can double the sugar-free preserves and eliminate the syrup altogether, but I felt the taste was worth the calories.
8. You can use blueberries, strawberries, or raspberry; changing the syrups, fruit and preserves.
9. Using fat-free French vanilla yogurt increases the overall calories by 240 calories. Drained organic low-fat plain will only increase the total by 80 calories and add 3 extra points for the entire cake!
10. Be Honest. If you increase the portion size (larger than 1/2 inch), increase the points.
11. I prefer Splenda, but Equal may also be used to sweeten the yogurt.
12. You can serve with 2 Tbl of Lite Cool-whip and a few fresh berries on the side.
Marilyn in FL: Frozen Angelfood Cake Roll (2 pt for Weight Watchers)
Posted: Jan 16, 2003 8:39 PM
Note: The following recipe is adapted from one served at the Tennessee Fitness Spa. My instructions are excruciatingly precise to ensure a 2 point limit for each slice. Those who aren't on the Weight Watcher's plan can just follow the idea behind the process and enjoy yourself.
Simple process:
Make angel food cake in cookie sheet.
Spread with 1/2 melted preserves and fruit syup
Spread with drained yogurt
Spread with remaining preserves/syrup
Spread with frozen fruit
Roll. Freeze. Slice & Eat.
Makes 28 slices (1/2" x 4" dia) at 2 points each.
Ingredients:
1 Duncan Hines Angel Food Cake Mix
1 1/4 C water
32 oz Plain fat-free yogurt, drained completely
1/4 C Sugar-free Red Raspberry Preserves
1/4 C Red Raspberry Syrup
1 bag frozen Red Raspberries
Drain yogurt at least 3-hours ahead:
1. Open yogurt container and place a double-thickness of paper towels across the opening.
2. Turn container over a colander to drain.
3. Take a sharp knife and stab the bottom of the container, venting all your pent-up emotion for not getting to audition for Psycho or Fatal Attraction. By releasing the vacuum seal, the entire container of yogurt will slide out.
(You will be amazed each and every time you do this simple physic's experiment. Really! Well...I guess you'll be amazed if your thrill quota can be satisfied by an inert dairy product.)
The yogurt reduces by approximately one-half and is thick and creamy like sour cream.
4. Sweeten yougurt with 2-3 packages of Splenda and 1 tsp pure vanilla.
5. Store in frig until ready to use.
Make cake:
1. Preheat oven to 350 degrees F.
2. Use an 11x15 jelly-roll pan or line a cookie sheet (with sides) with foil.
3. Make cake according to package and pour into cookie sheet.
4. Bake 15-20 minutes or until cake begins to pull from sides and tests done.
5. Flip cake over and cool on rack.
6. When cool, flip the cake back over and, using your fingertips, gently roll the top crust off the cake. This will open up the cake's surface to receive the raspberry syrup better. DO NOT EAT THE CRUMBS or you will incur the wrath of the Points God!
Prepare syrup:
1. Place preserves and syrup in microwave-proof bowl and gently warm 45 seconds to melt preserves. Stir to blend.
Prepare fruit:
1. Place frozen fruit in food processor bowl and process with short bursts until fruit is reduced to smaller pieces. Do not puree the fruit.
Compile the cake:
1. Lay a sheet of heavy-duty aluminum foil (size of cookie tray) on the table-top.
2. Lay de-crumbed cake with long side facing you and brush with 1/2 of syrup.
3. Completely coat the cake surface with drained yogurt.
4. Spread with remaining syrup.
5. Spread the fruit over the top, leaving borders free of fruit.
6. Roll the cake tightly along the long side. It will end up about 4" in diameter.
7. Wrap in heavy-duty foil and place in freezer.
8. Freeze until firm.
Marilyn's Notes:
1. When partially frozen, slice the cake using a sharp, serrated knife. Use a ruler to accurately gauge the portion size.
2. Let cake slices partially thaw before serving to maximize taste.
3. Keep cake frozen and cut slices as desired. However, do not let it thaw and then refreeze, as it will get mushy.
4. Use a fat-free natural yogurt that does not contain gelatins or agar, such as Stoneyfield Farm. Fruited fat-free yogurts with gelatin (such as Yoplait or Dannon) will not drain correctly.
5. Draining the yogurt thickens it and helps to moisten the cake. Removing the whey reduces the total count by 160 calories.**
6. Do not use frozen fruit packed with syrup.
7. To reduce calories even further, you can double the sugar-free preserves and eliminate the syrup altogether, but I felt the taste was worth the calories.
8. You can use blueberries, strawberries, or raspberry; changing the syrups, fruit and preserves.
9. Using fat-free French vanilla yogurt increases the overall calories by 240 calories. Drained organic low-fat plain will only increase the total by 80 calories and add 3 extra points for the entire cake!
10. Be Honest. If you increase the portion size (larger than 1/2 inch), increase the points.
11. I prefer Splenda, but Equal may also be used to sweeten the yogurt.
12. You can serve with 2 Tbl of Lite Cool-whip and a few fresh berries on the side.