Espresso Cream Roll

Name: Espresso Cream Roll
Ingredients: 4 eggs, separated; 1 teaspoon confectioner's sugar; 1/8 teaspoon salt; 3/4 teaspoon baking powder; 4 tablespoons unsweetened cocoa powder, divided; 1/4 cup cake flour; 1 teaspoon vanilla extract; 2 tablespoons water; 1 teaspoon Sweet'N Low; 4 tablespoons granulated sugar, divided; 3/4 teaspoon Sweet'N Low; 1 tablespoon unsweetened cocoa powder; 2 tablespoons lowfat vanilla yogurt; 2 cups part-skim ricotta cheese; 1 teaspoon instant espresso coffee; 2 teaspoons hot water; 1 tablespoon granulated sugar

sweetnlow.org

Preheat oven to 325F. Spray 15-1/2 x 10-1/2-inch jelly-roll pan with nonstick cooking spray; line pan with waxed paper; spray paper with cooking spray.

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