Bean Flour Jelly Roll and Strawberry Roll

Slices of jelly roll filled with dietetic spread or light jam are as wonderful for the lunch box as they are at home with a cup of tea. The roll also makes a scrumptious base for pretty tantillizing desserts such as Strawberry Cream Roll.

3/4 cup whole bean flour
1/4 cup cornstarch
3/4 cup granulated sugar
2 tsp. gluten-free baking powder
1/2 tsp. salt
3/4 cup water
2 tbsp. canola oil
2 egg yolks
2 egg whites
1/4 tsp. cream of tartar
2 tsp. almond extract

Line bottom only of 18 x 12 inch jelly roll pan with waxed paper or better still parchment paper. Set aside.

In bowl, stir together flour, cornstarch, 1/3 cup of the sugar, baking powder and salt.

Whisk together water, oil, egg yolks and almond extract.

In large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar until stiff shiny peaks form.

Pour egg yolk mixture into dry ingredients. Beat for 1 minute or until very smooth and blended. Beat in half the egg whites. FOLD in remaining egg whites until well blended. Pour into prepared pan. With spatula, smooth top.

Bake in 325 degrees F. oven for 15 minutes or until cake springs back when touched in centre. Let cool for 5 minutes.

Spread tea towel on flat surface. Loosen edges of jelly roll. Invert onto tea towel; peel off paper. With sharp knife, cut about 1/4 inch strip from each edge. Roll up with tea towel. Transfer to rack to cool.

Unroll; remove tea towel. Spread with filling of choice. Roll up; wrap with waxed paper or plastic wrap. Refrigerate for 1 hour before slicing. 16 servings.

89 calories per slice, 2 g. total fat, 26 mg cholestrol

STRAWBERRY CREAM ROLL:

Once the jelly roll is filled with the strawberry cream it can be wrapped and frozen for up to 4 weeks. By the time it is presented on its serving platter it will be easy to serve.

1 freshly baked unfilled Jelly Roll
2 cups whipped topping OR whipped cream
1/2 cup chopped strawberries, drained

SAUCE:

3 cups strawberries
2/3 cup strawberry dietetic spread OR jam
1/2 tsp. almond extract
Fresh mint leaves

Unroll jelly roll; remove towel.

Spread evenly with whipped topping; sprinkle with chopped strawberries. Reroll, gently pressing into shape. Wrap in plastic wrap or waxed paper. Refrigerate for at least 4 hours or up to 24 hours.

SAUCE: Set aside 8 strawberries to slice for garnish.

In food processor or blender, combine remaining strawberries, dietetic spread and almond extract. Process with on/off motion for 2 to 3 minutes or until pureed.

Place jello roll on serving platter. Spoon 1 cup sauce around it. Slice reserved strawberries; scatter around jelly roll. Garnish with mint leaves. Pour remaining sauce into small bowl.

To serve, cut into 3/4 inch thick slices. Serve on dessert plate with sauce on the side. 16 servings.

131 calories, 3g. fat, 32 mg cholesterol