Pecan Ice-Cream Roll Guests will never guess that this elegant, splurge dessert is low in fat and sodium. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 16, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 12 mins Freeze Time: 4 hrs Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients ⅓ cup all-purpose flour ¼ cup unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon salt 4 egg yolks ½ teaspoon vanilla ⅓ cup granulated sugar 4 egg whites ½ cup granulated sugar Sifted powdered sugar 1 quart fat-free vanilla ice cream, softened ¼ cup broken pecans 1 recipe Raspberry Sauce (optional) (see below) Fresh raspberries (optional) Fresh mint sprigs (optional) Raspberry Sauce ⅔ cup seedless raspberry spreadable fruit 1 tablespoon lemon juice ¼ teaspoon almond extract Directions Grease and flour a 15x10x1-inch baking pan. Stir together flour, cocoa powder, baking powder, and salt. Set aside. 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. 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. 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. 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. Raspberry Sauce 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. Prepare as above. Wrap tightly. Store in freezer for up to 2 weeks. Print Nutrition Facts (per serving) 211 Calories 5g Fat 38g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 211 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 85mg 28% Sodium 171mg 7% Total Carbohydrate 38g 14% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.