Chocolate & cherry Swiss rolls
Unsweetened cocoa powder
2 tbsp(s), melted
Low fat cream cheese
½ cup(s), softened
Powdered sugar (icing sugar)
Frozen unsweetened dark sweet cherries
- To make cake, preheat oven to 325°F. Coat jelly roll pan with nonstick spray and line with parchment paper. In small bowl, whisk flour, cocoa, baking powder, and salt. Using electric mixer, in medium bowl, beat eggs, sugar, coffee, and vanilla until light in color. Add butter and whisk until combined. Add dry ingredients and, using spatula, fold just until combined and smooth with no lumps. Spread batter in prepared pan. Bake until cake is set and no longer shiny, about 5 minutes.
- Immediately coat top of cake with nonstick spray and cover with parchment. Starting from 1 long edge (with parchment on top and bottom), roll cake up. Let roll cool to keep its shape, about 30 minutes.
- To make filling, using plastic spatula, in small bowl, mix cream cheese and powdered sugar until smooth.
- Carefully unroll cake and remove parchment on top. Spread filling over cake. Sprinkle cherries on top. Gently reroll cake in same direction, removing parchment on bottom as you roll. Wrap roll in clean sheet of parchment and roll up tightly. Freeze roll for 10 minutes. Remove parchment paper and cut roll into 10 (11/2-inch) slices.
- Serving size: 1 slice