My H-E-B Texas Life Magazine, October 2011
2c.fat free Greek yogurt,
1/2tsp.Central Market All Natural Peppermint Extract,
1/3c.sugar or 0 calorie sweetener,
1tsp.green food color,
1/3c.H-E-B The Baker's Scoop Cake Flour,
1/3c.H-E-B The Baker's Scoop Cocoa Powder,
1/2tsp. each:baking powder, baking soda & salt,
4H-E-B Large Eggs, separated,
2Tbsp.Wilton's Creepy Green Black Sprinkles,
1Heat 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.
2Sift cake flour, cornstarch, cocoa, baking powder, baking soda and salt in mixing bowl, set aside.
3Place 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.
4Place egg yolks and remaining 1/2 cup sugar in clean mixing bowl and beat on high until fluffy (about 2 minutes). Stir 1/3 of egg white mixture into egg yolk mixture. Add 1/3 of flour mixture to egg yolk mixture alternating with egg white mixture until all is incorporated into batter.
5Spread batter evenly in prepared pan and bake 15 minutes on center oven rack. Turn cake onto 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.
6Reserve 1/2 cup yogurt filling. Carefully unroll cake and evenly spread remaining yogurt filling on cake. Roll cake back up. Place on a platter 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, Sugar: 15g, Protein: 5g