* Exported from MasterCook * Banana-Fana Cake Roll Recipe By :Winifred Morice, Michael Krondl & Richard Simmons Serving Size : 12 Preparation Time :0:00 Categories : Cakes Low-Cal Sweetie Pie Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- non-stick cooking spray Cake 3/4 cup cake flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup light brown sugar -- packed 1 large whole egg 1/4 cup banana -- about 2 medium, pureed 1 teaspoon vanilla extract -- pure 3 large egg whites Filling 1 teaspoon unflavored gelatin 1/4 cup cold water 8 ounces yogurt -- non-fat strawberry 1 cup non-dairy whipped topping, reduced fat -- defrosted 1 1/2 cups strawberries, sliced 1 tablespoon confectioner's sugar -- for garnish 1. Preheat oven to 375º F. Line a 15" x 10" jellyroll pan with aluminum foil, leaving a 2 inch overhand all around. Lightly coat with non-stick spray. 2. Make cake: Onto a sheet of wax paper, sift together flour, baking soda and salt. 3. In a large bowl, with an electric mixer on medium speed, beat together brown sugar and whole egg until light and creamy, about 2 minutes. Beat in bananas and vanilla. 4. In a clean bowl with clean beaters, beat egg white until thick and glossy peaks form. Fold gently into banana mixture. Sprinkle with half the flour mixture and fold in gently. Then add remaining flour and fold in. Pour into prepared pan, smoothing top with a rubber spatula and spreading to the edges. 5. Bake in 375º oven until the top of the cake is springy to the touch and lightly browned, 10 to 12 minutes. Loosen the foil around the edges. Lightly roll up the cake, with foil, from the short side so you have a 10-inch long roll. Transfer foil with cake to a wire rack to cool. 6. Meanwhile, Make frosting: In a 1-cup glass measure, sprinkle gelatin over 1/4 cup cold water. Let stand until softened, about 3 minutes. Set the glass measure inside a saucepan of simmering water and heat, stirring gelatin mixture, until the gelatin is dissolved, about 2 minutes. Remove glass measure from water and cool slightly. 7. In a medium bowl, stir together yogurt and gelatin mixture. Refrigerate, stirring every 10 minutes, until mixture begins to thicken and mound, about 20 minutes. Stir until smooth. Fold in whipped topping and then strawberries. 8. Unroll the cake with foil. Spread filling over cooled cake, leaving 1/2 inch border along one short side. Then, lifting up the roll from the other short side, roll cake up, jell-roll fashion, discarding foil. Place cake, seam side down, on a serving platter. Cover and refrigerate at least 2 hours and up to 8 hours. 9. To serve, dust with confectioners' sugar. Store in refrigerator. Source: "Sweetie Pie - The Richard Simmons Private Collection of Dazzling Desserts" Copyright: "1997" - - - - - - - - - - - - - - - - - - - NOTES : Nutritional information per serving: 116 calories 4 g protein 1 gm fat 25 g carbohydrate 132 mg sodium 18 mg cholesterol Exchanges: 1 1/2 starch (includes the small amount of dairy & protein calories per slice) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0