2 c. fat free Greek yogurt
1/2 tsp. Central Market All Natural Peppermint Extract
1/3 c. sugar or 0 calorie sweetener
1 tsp. green food color
1/3 c. H-E-B The Baker's Scoop Cake Flour
2 Tbsp. cornstarch
1/3 c. H-E-B The Baker's Scoop Cocoa Powder
1/2 tsp. each: baking powder, baking soda & salt
4 H-E-B Large Eggs, separated
1 c. sugar, divided
2 Tbsp. Wilton's Creepy Green Black Sprinkles
Heat oven to 350°F. Spray 15x10x1-inch jelly roll pan with non-sti
ck spray, line with parchment paper. Combine yogurt, peppermint extrac
t, sugar or sweetener and food color in mixer on medium speed, cover.
ready to use.
Sift cake flour, cornstarch, cocoa, baking powder, baking soda and sal
t in mixing bowl, set aside.
Place egg whites in clean mixing bowl and beat on medium high until fo
amy (about 1 minute). Gradually add 1/2 cup sugar on medium speed unti
l stiff, but not dry, peaks form.
Place egg yolks and remaining 1/2 cup sugar in clean mixing bowl and b
eat on high until fluffy (about 2 minutes). Stir 1/3 of egg white mixt
ure into egg yolk mixture. Add 1/3 of flour mixture to egg yolk mixtur
e alternating with egg white mixture until all is incorporated into ba
Spread batter evenly in prepared pan and bake 15 minutes on center ove
n rack. Turn cake onto a large clean dishtowel on counter. Remove parc
hment paper. Place a
clean dishtowel on top of cake and roll lengthwis
e like a jelly roll. Cool in refrigerator 30 minutes.
Reserve 1/2 cup yogurt filling. Carefully unroll cake and evenly sprea
d remaining yogurt filling on cake. Roll cake back up. Place on a plat
ter seam side down, ice with reserved filling and decorate with creepy
green and black sprinkles. Freeze 1 hour or until
ready to use.
Calories: 110, Cholesterol: 55mg, Sodium: 80mg, Carbohydrates: 19g, Su
gar: 15g, Protein: 5g
My H-E-B Texas Life Magazine, October 2011