Recipe: Cocoa Roll with Creamy Mint Filling (Weight Watchers)

COCOA ROLL WITH CREAMY MINT FILLING

FOR THE COCOA ROLL:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder (plus 2 tsp), divided use
1/4 teaspoon baking soda
1/4 teaspoon salt
4 large eggs (room temperature), separated
1 teaspoon vanilla extract
3/4 cup sugar
FOR THE CREAMY MINT FILLING:
1 envelope whipped topping mix (1/2 package)
1/2 cup low-fat (1%) milk
3/4 cup marshmallow creme
1/8 to 1/4 teaspoon peppermint extract
4 drops green food coloring
mint springs for garnish (optional)

TO PREPARE THE COCOA ROLL:
Preheat the oven to 375 degrees F. Line the bottom of a jelly-roll pan with wax paper and spray with nonstick spray.

Sift the flour, 1/4 cup of the cocoa, the baking soda, and salt over another sheet of wax paper to combine.

With an electric mixer on high speed, beat the egg yolks and vanilla in a medium bowl until lemon colored and thickened, about 5 minutes. Add 1/4 cup of the sugar, and beat until pale and thickened, 2 minutes more. Set aside.

With clean beaters, in another medium bowl, beat the egg whites at medium speed until very soft peaks form, 1-2 minutes. Gradually beat in the remaining 1/2 cup sugar until stiff peaks form. Fold the yolk mixture and about 1/3 of the cocoa mixture into the egg whites, just until combined. Fold in the remaining cocoa mixture in 2 additions, just until combined; do not overmix. Evenly spread the batter into the prepared pan.

Bake in the preheated oven until the top springs back when lightly touched, 12-14 minutes; do not overbake, or the cake will crack when rolled.

Meanwhile, cut a sheet of paper towel covering the length of the jelly-roll pan, and lay it on a flat surface. Lightly sift the remaining 2 teaspoons cocoa powder evenly on top. Carefully invert the hot cake onto the toweling, and remove the wax paper. Starting with the short side, roll up the cake and set seam side down, on a rack to cool completely.

MEANWHILE, PREPARE THE FILLING:
With an electric mixer on medium speed, beat together the topping mix and milk in a medium bowl, according to package directions. Add the marshmallow creme, peppermint extract, and food coloring; beat just until combined.

TO ASSEMBLE THE CAKE:
Spread the filling over the unrolled cake to within 1-inch of the edges. Roll up the cake, place it seam side down on a serving plate, and chill 1 hour. Using a serrated knife, slice into 12 pieces, and garnish with the mint sprigs.

TO FREEZE AHEAD:
The cake can be made up to 3 weeks in advance; just wrap well in plastic wrap, place in a large freezer bag, and freeze. To thaw, place the wrapped cake in the refrigerator overnight, or at room temperature for 3 hours.

Servings:: 12

Per serving: 129 cals; 2 g fat; 1 g sat fat; 71 mg chol; 105 mg sod; 25 g carb; 1 g fib; 3 g prot; 19 mg calc

Adapted from source: Weight Watchers magazine, January/February, 2001