Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake.

Double-Chocolate Cream Roll From Light & Tasty

INGREDIENTS

1-1/2 teaspoons shortening

5 eggs, separated

1 teaspoon vanilla extract

1 cup plus 2 teaspoons confectioners' sugar, divided

3 tablespoons baking cocoa

1/8 teaspoon salt

1-1/2 cups cold fat-free milk

2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

3 tablespoons fat-free caramel ice cream topping, divided

1/2 cup chopped walnuts, divided

1 tablespoon fat-free hot fudge ice cream topping, warmed

SERVINGS 12

DIRECTIONS
Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.
Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings.

NUTRITIONAL INFO
Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Annie

Annie's recipe sounds like a real winner. However, if in the future, you want to experiment with salt free baking powder & baking soda, here's a link to an online market that specializes in low sodium products. I have ordered several things from them, especially the Angostura soy sauce, Worcestershire sauce, & teriyaki sauce and the East Shore & Herlocher's mustards.

Here is a link that might be useful: Healthy Heart Market

Maybe I should have said low cholesterol too... lol

89 mg. is more than the equivalent of his meat for the day... And the 301 mg of sodium would be too much because he won't stop with only one slice... ( that's been the hardest part so far )

It does sound like a yummy cake though and I thank you for trying.

What he really wants is some chocolate chip cookies, unfortunately you can't make good ones without butter and I haven't found a way to make only one cookie... LOL

Rita

I've never made any of these recipes, but I came across them while researching some low glycemic recipes.

There is a recipe for chocolate drop cookies and one for chocolate pecan brownies.

Kari

Here is a link that might be useful: GI recipes

How about this?

Chocolate Pudding Cake

Serves 24; 1 square per serving
Preparation time: 20 minutes
Baking time: 35 to 40 minutes
Standing time: 15 minutes
You'll be surprised at the rich pool of fudge sauce that works its way to the bottom of this cake as it bakes. This decadent dessert is best when served warm, but you won't be able to resist it even at room temperature.

Vegetable oil spray

Cake
2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract

Pudding
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder

Preheat oven to 350º F. Spray a 13 x 9 x 2-inch baking pan with vegetable oil spray; set aside.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly.

In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake for 35 to 40 minutes, or until top is firm to touch. (A toothpick inserted in center of cake won't be an accurate test for doneness.) Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce, or pool sauce on plate and top with cake. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

(PER SERVING)
Calories 152
Protein 2 g
Carbohydrates 37 g
Cholesterol 0 mg
Total Fat 1 g
Saturated 0 g
Polyunsaturated 0 g
Monounsaturated 0 g
Fiber 2 g
Sodium 94 mg

Recipe from American Heart Assoc.

I've made vinegar-raised cakes and they are fine, including one that may have been essentially fat-free from one of Barbara Gibbons' cookbooks (sorry don't have her cookbooks any more). If you don't trust the recipe you've got, try some others. Just use a sodium-free baking soda.

Most other cake recipes call for eggs. You can often use Eggbeaters or another cholesterol-free liquid egg substitutes, or ENER G's dry one -- which can be whipped so you can use it for an angel food cake.

If you use any prepared ingredients or mixes, such as in the pudding cake above, check their sodium count. Most flavors (chocolate is probably the worst) taste flat without salt, so commercial products usually have a good bit of it.

I've made perfectly good chocolate chip cookies without butter but I don't recall making any without some kind of fat. How about biscotti instead?

Barbara

Oh Tracey, that just might do it!!!! With the sodium free baking power the sodium content will be well within his range... THANK YOU!

Thanks for the info Barbara... I'll have to check out the ENER G's eggs... As for the cookies, for hubby, there is no substitute for my chocolate chip cookies... lol

Rita

Rita,
I hope you see this before you bake the cake. Looks like there is a typo in the recipe-too much cocoa. I apologize sincerely for this! Here's the correct recipe.

Cake
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract

Pudding
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder

Directions
Preheat oven to 350°F. Spray a 13 x 9 x 2-inch baking pan with vegetable oil spray; set aside.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into the baking pan, spreading evenly.

In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake for 35 to 40 minutes, or until top is firm to the touch. (A toothpick inserted in center of cake won't be an accurate test for doneness.) Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce, or pool sauce on plate and top with cake. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

Nutrition Analysis (per serving)
Calories 152; Protein 2 g; Carbohydrates 37 g; Cholesterol 0 mg; Total
Fat 1 g; Saturated Fat 0 g; Polyunsaturated Fat 0 g; Monounsaturated Fat 0 g; Fiber 2 g; Sodium 94 mg

Hi Rita! I thought of you the other day while thumbing through my Better Homes Healthy Family Cookbook. Here is their recipe. No applesauce, but you could sub it for the zuchinni I think. Does call for baking soda and baking powder though. From what I know, you can leave out the baking soda without too much damage, but I've never made this recipe. I think it would be worth a try this time of year with zuchinni everywhere. Good way to sneak fiber into someone's diet. I know my picky dad would never eat zucchini but he would eat chocolate cake.

Chocolate Zucchini Cake

Nonstick spray coating
2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup cooking oil (I'd use canola)
3 egg whites
1 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
3/4 tsp. pumpkin pie spice
1/4 tsp. baking soda
2 cups finely shredded zucchini (I'll be you could use apple here)
2 tsp. powdered sugar for dusting
1/2 tsp. unsweetened cocoa powder for dusting

Spray a six cup fluted tube pan or a 9x9x2 inch baking pan with nonstick coating. If using a fluted pan, dust with all purpose flour. Set aside.

In a large mixing bowl stir together the sugar oil and egg whites till well blended. Add the dry ing. Stir in the zucchini.

Spoon batter into the prepared pan. Bake in a 350 degree oven for 45-50 min. or until a wooden toothpick inserted into the center of the cake comes out clean. Cool in a pan on a wire rack. For the tube pan, cool for 15 min. and then remove the cake from the pan.

Combine the powdered sugar and the cocoa powder and sift onto cake.

Makes 16 servings.

Sorry for not responding sooner, the past three months caught up to me and I was out of it for a couple of days...

Thanks for the correction Tracey... I also checked out the American Heart Assoc. site, never even thought to check there for recipes... Only problem is most of them are for healthy people wanting to cut back a bit but I did get a few ideas...

Rita