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    Chocolate-Filled Cake Roll - part 2


    Source of Recipe


    Betty Crocker Easy Meals For Diabetes Cookbook No. 47


    Recipe Introduction


    This is for the Fluffy Chocolate Filling.


    List of Ingredients


    • 1 package (4-serving size) chocolate fat-free sugar-free instant pudding and pie filling mix
    • 1 cup fat-free (skim) milk
    • 1 cup fat-free frozen (thawed) whipped topping


    Instructions


    1. Stir pudding mix (dry) and milk in medium bowl with wire whisk or fork 1 to 2 minutes or until thickened. Fold in whipped topping.

    2. Unroll cake and spread filling to within 1/2 inch of edges. Reroll cake. Wrap in plastic wrap; refrigerate at least 2 hours for filling to set. Store covered in refrigerator.



    Final Comments


    Variation: Experiment with other flavors of instant pudding and pie filling mix, such as pistachio, butterscotch, or vanilla.

    Special Touch: Make this chocolate lover's dessert look restaurant special by dusting plates with a light sifting of baking cocoa or powdered sugar, then topping with cake slices. Add a sprig of fresh mint and an edible flower.

    Nutrition Information Per Serving:

    Calories 170 (calories from fat 20); Fat 2g (Saturated 1g); Cholesterol 55mg; Sodium 210mg; Carbohydrate 34gm (Dietary Fiber 0g); Protein 4g

    Exchanges: 2 Starch, 1/2 Fat




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