Have I mentioned lately how much I love dessert? I don’t have it often, unless it’s just a piece of dark chocolate. But for those special times when I do indulge, it’s nice to have lots of yummy options from The Biggest Loser Dessert Cookbook that won’t set you back too many calories.
From the book:
These not-exactly-jelly-rolls use a pancake batter as a base instead of buttery, sugary cake batter. You can keep the batter prepared in your refrigerator for a few days so it’s ready when a craving hits!
Makes 4 servings
Ingredients
½ cup low-fat buttermilk
½ cup whole grain oat flour
1 large egg white, lightly beaten
½ teaspoon baking soda
¼ teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon water
Butter-flavored cooking spray
2 tablespoons + 2 teaspoons 100% fruit raspberry spread
1/8 teaspoon unsweetened cocoa powder (optional)
Instructions
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, salt, and water. Whisk until just blended. Let stand for 10 minutes.
Heat a large, nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Pour two 1/4-cup dollops of batter onto the skillet (half of the batter should remain). Cook for 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for 2 minutes, or until browned on the bottom. Transfer the finished “cakes” to a cutting board or flat work surface. Re-spray the pan and cook the remaining batter to make 4 total.
Place the finished “cakes,” with the sides that were cooked first, facedown on your work surface. Spread each evenly with 2 teaspoons of the fruit spread, leaving about 1/2″ of one edge bare. Gently roll each “cake” from the filled edge to the bare edge into a tube shape, being careful that the spread does not gush out. Arrange them on a serving plate, seam sides down. Transfer the cocoa powder, if desired, to a fine sieve or sifter and lightly dust the tops of the rolls evenly with the cocoa. Serve immediately.
Per serving: 84 calories, 4 g protein, 14 g carbohydrates (7 g sugar), 1 g fat, trace saturated fat, 2 mg cholesterol, 1 g fiber, 351 mg sodium
From The Biggest Loser Dessert Cookbook by Chef Devin Alexander. Copyright (c) 2010 by Universal Studios Licensing LLLP, The Biggest Loser ™ and NBC Studios, Inc., and Reveille LLC. Reprinted by permission of Rodale, Inc., Emmaus, PA 18098.
Disclosure: I received a complimentary copy of this book, affiliate link included.