Pecan Ice-Cream Roll

Guests will never guess that this elegant, splurge dessert is low in fat and sodium.

1 users rated this recipe an average rating of 5.0
Makes:
10 servings
Prep:
30 mins
Bake:
12 mins 375°F
Freeze:
4 hrs
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Pecan Ice-Cream Roll

Ingredients
1
teaspoon baking powder
1/4
teaspoon salt
1/2
teaspoon vanilla
 
1
quart fat-free vanilla ice cream, softened
1/4
cup broken pecans
1
recipe Raspberry Sauce (optional) (see below)
 
Fresh raspberries (optional)
 
Fresh mint sprigs (optional)

Directions

  1. Grease and flour a 15x10x1-inch baking pan. Stir together flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Thoroughly wash beaters.
  3. In a large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into the egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently, just until combined. Spread batter evenly into prepared pan.
  4. Bake in 375 degree F oven for 12 to 15 minutes or until the top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a clean dish towel sprinkled with sifted powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on a wire rack.
  5. Unroll the cake. Spread softened ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours before serving. To serve, if desired, drizzle Raspberry Sauce over the serving plates. Slice the cake; place on plates. If desired, garnish with raspberries and mint. Makes 10 servings.

From the Test Kitchen

Prepare as above. Wrap tightly. Store in freezer for up to 2 weeks.

Raspberry Sauce

Ingredients

2/3
cup seedless raspberry spreadable fruit
1
tablespoon lemon juice
1/4
teaspoon almond extract

Directions

  1. In a small saucepan combine 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract. Cook and stir just until melted. Cool slightly.

Nutrition Facts

(Pecan Ice-Cream Roll)
    Per serving:
  • 211 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 85 mg chol.,
  • 171 mg sodium,
  • 38 g carb.,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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