Pudding Cake Roll
Double-acting baking powder
Skim or nonfat milk
Env reduced-calorie vanilla,
instant pudding mix
Grated lemon peel (garnish)
Preheat oven to 400F. Spray 15x10 1/2 x 1" jelly roll pan with nonstick cooking spray. Line pan with sheet of wax paper and spray paper; set aside. Onto sheet of wax paper or a paper plate sift together flour and baking powder; set aside. Using electric mixer at high speed, in large mixing bowl, beat eggs until frothy; gradually beat in sugar, beating until thick and lemon colored and double in volume, about 2 minutes. Fold in flour mixture. Spread batter evenly in paper-lined pan and bake for 10 minutes (until cake springs back when lightly touched with fingers). Turn cake onto a kitchen towel; remove and discard wax paper. Starting at narrow end, roll cake with towel; set on wire rack and let cool. Using 2 cups milk, prepare pudding according to package directions. Unroll cooled cake, remove towel and spread pudding over surface of cake, leaving a 1/2" border.
Reroll cake and place seam side down, on serving platter. Sprinkle with confectioners sugar. Loosely cover with plastic wrap and refrigerate until chilled, about 30 minutes; garnish with lemon peel.
Each serving provides: 1/2 protein exchange; 1/2 bread exchange; 1/2 milk exchange; 50 optional calories.
Per serving: 150 calories; 6 g protein; 3 g fat; 24 g carbohydrate; 118 mg calcium; 285 mg sodium; 138 mg cholesterol.
From Weight Watchers magazine April 1989