No-Fat Frozen Yogurt Cake Roll
A light and creamy frozen yogurt cake roll that combines rich cocoa flavor with the tang of no-fat frozen yogurt. Perfect for a healthy dessert option, this roll is ideal for those seeking a sweet treat without added fat, suitable for summer gatherings or a refreshing finish to any meal.
Ingredients
Instructions
- Mix together the flour, cocoa, baking powder, and salt.
- Beat the egg whites, sugar, and vanilla with a mixer until thickened.
- Sprinkle the flour mixture over the egg mixture.
- Gently fold together with a rubber spatula.
- Pour into a jelly roll pan lined with wax paper sprayed with cooking spray.
- Bake at 400°F for 10 to 12 minutes.
- Invert the cake onto a powdered sugar sprinkled towel and roll up quickly.
- Cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you're out of cocoa, you can use carob powder as a substitute. To add flavor, consider mixing in a teaspoon of instant coffee or espresso powder. You can also experiment with different yogurt flavors for variety, such as vanilla or strawberry, which pairs beautifully with this No-Fat Frozen Yogurt Cake Roll.
Serving Suggestions
Slice the cake roll and serve it on a chilled plate for an elegant presentation. Garnish with fresh berries or a drizzle of chocolate sauce for added flair. This cake roll is perfect for summer gatherings and pairs wonderfully with a side of Orange-Ginger Glazed Carrots for a refreshing meal.
Storage & Reheating
Wrap any leftovers tightly in plastic wrap or store in an airtight container in the freezer. This dessert can be kept for up to a month. To serve, let it sit at room temperature for about 15-20 minutes before slicing to soften slightly, making it easier to cut without crumbling.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fat Frozen Yogurt Cake Roll contains roughly 115 calories, with 8g protein, 19g carbohydrates, and 0g fat. It is a good source of protein (17% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will alter the texture and may increase the fat content of the cake roll. The recipe is designed to be low-fat, so it's best to stick with egg whites for the intended lightness and structure.
What can I use if I don't have a jelly roll pan?
If you don't have a jelly roll pan, you can use a baking sheet with raised edges or even a large rectangular cake pan. Just be sure to adjust the baking time slightly, as the thickness of the batter may change.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking powder is also gluten-free, as some brands may contain gluten. This will allow those with gluten sensitivities to enjoy the cake roll.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).