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-stick spray, line with
parchment paper. Combine yogurt, peppermint extract, sugar or sweetener and food color in
mixer on medium speed, cover. Refrigerate until
ready to use.
Sift cake flour, cornstarch, cocoa, baking powder, baking soda and salt in mixing bowl, se
Place egg whites in clean mixing bowl and beat on medium high until foamy (about 1 minute)
. Gradually add 1/2 cup sugar on medium speed until stiff, but not dry, peaks form.
Place egg yolks and remaining 1/2 cup sugar in clean mixing bowl and beat on high until fl
uffy (about 2 minutes). Stir 1/3 of egg white mixture into egg yolk mixture. Add 1/3 of fl
our mixture to egg yolk mixture alternating with egg white mixture until all is incorporat
ed into batter.
Spread batter evenly in prepared pan and bake 15 minutes on center oven rack. Turn cake on
to a large clean dishtowel on counter. Remove parchment paper. Place a
clean dishtowel on
top of cake and roll lengthwise like a jelly roll. Cool in refrigerator 30 minutes.
Reserve 1/2 cup yogurt filling. Carefully unroll cake and evenly spread remaining yogurt f
illing on cake. Roll cake back up. Place on a platter seam side down, ice with reserved fi
lling and decorate with creepy green and black sprinkles. Freeze 1 hour or until
Calories: 110, Cholesterol: 55mg, Sodium: 80mg, Carbohydrates: 19g, Sugar: 15g, Protein: 5
My H-E-B Texas Life Magazine, October 2011